Tuna Fish Cakes with Herbed Caper Sour Cream

Ingredients

GF, DF options

45 minutes

6

Fish Cakes

• 450g potatoes (roughly 3 medium-sized potatoes), peeled and chopped into quarters
• 1 egg
• 1 tablespoon dijon mustard
• 4 large or 6 small spring onions (scallions), finely chopped
• 3 tablespoons finely chopped fresh chives
• Zest of 1 large lemon
• 40g parmesan, finely grated
• 2 x 125g cans Sirena Classic Style Tuna in Oil, drained well
• Salt and pepper to taste

Coating

• 1/2 cup plain flour in a small bowl (use GF flour for a GF version)
• 1 egg, lightly whisked with 1-2 tablespoons cold water in a small bowl
• 1 1/2 cups panko breadcrumbs in a small bowl (use quinoa flakes or GF breadcrumbs for a GF version)

Herbed Caper Sour Cream

• 1 cup sour cream, you could also use thick greek yoghurt (for a dairy-free option use thick unsweetened coconut yoghurt)
• 1/4 teaspoon garlic powder (optional)
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon baby capers, finely chopped
• Zest of 1 lemon
• Juice of half lemon
• Salt and pepper to taste

Method

Herbed Caper Sour Cream

1. Mix all the ingredients together and set aside until ready to use.

Fish Cakes

1. Steam the potatoes (once ready you should be able to easily pierce with a fork).
2. Add the steamed potatoes to a large mixing bowl, roughly mash with a fork, and leave to cool.
3. Once cooled, add the egg, dijon mustard, finely chopped spring onions, the chives, zest of 1 lemon, freshly grated parmesan, and a generous pinch of salt and freshly cracked black pepper.
4. Stir well to combine.
5. Now add the tuna and fold through to combine.
6. Divide the mixture into 10 evenly sized patties, then coat in flour, followed by the egg mixture, and the panko breadcrumbs.
7. Next, pop a large frypan onto medium to high heat. Once hot add a generous drizzle of olive oil then add 3-4 patties. Cook until golden on each side (this should take just a few minutes on each side).
8. Place the cooked fish cakes onto a plate lined with paper towel and pop in the oven at 160°C/320°F while you cook the remaining fish cakes.
9. Once cooked add fish cakes to a large platter with baked potato chips, a fresh green salad, and the herbed caper sour cream. Serve and enjoy.

NOTE: These fish cakes will keep in the fridge in an airtight container for 3-4 days. They also freeze well.