Tuna Fish Cakes

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10 Ingredients

Number of servings

4

850grams tuna in olive oil, drained, 2 x 425 g
300grams ricotta cheese
6 spring onions, finely chopped
1 lime, grated rind and juice
1tablespoons dill, chopped
1 egg, beaten
3tablespoons extra virgin olive oil
100grams baby rocket leaves
1teaspoons salt
1teaspoons black pepper

Nutrition per serving

Protein

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind, dill, egg and salt and pepper to taste with a wooden spoon. Reserve 2 teaspoons of the lime juice and beat the remainder into the tuna mixture. Shape into 12 small cakes about 7 cm across.

Step 2 of 3

Heat half the oil in a frying pan, add the fish cakes, in 2 batches, and cook over a medium heat for 4-5 minutes on each side until golden. Reduce the heat if they start to over-brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked fish cakes warm in a preheated oven, 160°, Gas Mark 3, while you cook the remainder.

Step 3 of 3

Meanwhile, whisk the remaining oil and lime juice together and toss with the rocket leaves in a bowl. Serve the fish cakes with the rocket salad and some garlic & herb mayonnaise.