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Great
Recipes - Tuna Fishcake Bites Recipe
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Tuna Fishcake Bites Recipe
Ingredients
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675g/1 1/2 lb potatoes
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knob of butter
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2 hard-boiled eggs, chopped
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3 spring onions, chopped
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grated rind of 1/2 lemon
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5ml/1 tsp lemon juice
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30ml/2 tbsp chopped fresh parsley
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200g/7 oz can tuna in oil, drained
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10ml/2 tsp capers, chopped
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2 eggs, lightly beaten
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115g/4 oz fresh white breadcrumbs
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sunflower oil, for shallow-frying
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salt and ground black pepper
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green salad, to serve
For the tartar sauce
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60ml/4 tbsp mayonnaise
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15ml/1 tbsp natural yogurt
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15ml/1 tbsp finely chopped gherkins
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15ml/1 tbsp capers, chopped
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15ml/1 tbsp chopped fresh parsley
Serves 4
Method:
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Boil the potatoes. Drain and mash with the butter.
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Mix the hard-boiled eggs, spring onion, lemon rind
and juice, parsley, tuna, capers and 25ml/1 tbsp of
the beaten egg into the cooled potato. Season to
taste, cover and chill.
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Mix all the sauce ingredients together. Chill in the
fridge.
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Roll the fishcake mixture into about 24 balls. Dip
these into the egg and then roll gently in the
breadcrumbs until evenly coated. Transfer to a
plate.
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Heat 90ml/6 tbsp of the oil in a frying pan and fry
the balls over a moderate heat, in batches, for
about 4 minutes, turning two or three times until
browned all over. Drain on kitchen paper and keep
warm in the oven while frying the remainder. Serve
with the tartar sauce and a salad.
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