Name: Lucky Star
Address: PO Box 4239, South Africa
Telephone: +27 21 415 8600

INGREDIENTS

METHOD

Add the quartered potatoes to a pot of salted water.
Allow to boil for about 25 minutes or until just soft.
Drain the water and mash the potatoes using a fork. Allow the mashed potatoes to cool to ensure fi rm fishcakes.
Add the drained Lucky Star Tuna Chunks, 1 egg, chopped parsley, 1⁄2 cup breadcrumbs and mix well.
Season with salt and pepper, to taste. Divide the mixture into 5 balls.
Mould each tuna ball into a patty shape and press a cheese cube into the centre of each, covering with the fishcake mixture.
Dip the fishcakes in the remaining cup of breadcrumbs followed by 2 eggs, beaten, then again in the breadcrumbs to coat well.
Refrigerate the fishcakes for 30 minutes or until firm. This will ensure they hold shape when cooking.
*Chef’s Tip: Uncooked fishcakes will freeze well for up to 3 months!
Heat the oil in a pan on medium heat.
Fry the fishcakes, in batches, for about 3 - 5 minutes a side until golden and crisp.
Serve the fishcakes while still warm with a delicious coleslaw or Lucky Star Chakalaka and lemon wedges and enjoy!