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Tuna Caper And Spring Onion Fishcakes

Whats.Cooking's picture
Ingredients
  Floury potatoes 300 Gram, peeled and cut into cubes
  Butter 50 Gram
  Canned tuna 185 Gram, drained, flaked (1 Tin)
  Spring onions 4 , finely chopped
  Capers 1⁄2 Tablespoon, rinsed and drained if salted
  Flour 1 Tablespoon (For Dusting)
  Tartar sauce 1 Tablespoon
  Mayonnaise 2 Tablespoon
  Watercress 1 (For Serving)
  Lemon 1 , cut into wedges
Directions

GETTING READY
1. Boil potatoes in salted water until fork tender.
2. Drain in a colander and allow it to dry in its steam.
3. Transfer into a mixing bowl and mash with seasoning and half the butter, while hot.
4. Allow to cool.

MAKING
5. To the potato mash, add tuna, spring onions, capers and lemon juice.
6. Divide mixture into 4 equal portions and shape into patties.

FINALIZING
7. Dust patties with flour.
8. In a non-stick fry pan, melt butter.
9. Fry the patties 3 to 4 minutes per side or until crisp and evenly golden brown.

SERVING
10. Blend the tartare and mayonnaise with dash of lemon.
11. Serve fishcakes with a dollop of sauce, watercress and lemon wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Shallow Frying
Interest: 
Holiday, Spring, Everyday
Ingredient: 
Tuna
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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