Recipes

Cheesy Tuna Melt Fishcakes
lucky star tuna chunks
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Cooking Time
60 Minutes

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Serves
5

INGREDIENTS

  • Potatoes, peeled and cut into quarters 2
  • Eggs 3
  • Mozzarella cheese (2cm x 2cm) 5 cubes
  • Breadcrumbs 11⁄2 cups
  • Lucky Star Light Tuna Chunks 2 tins (170 g each)
  • Parsley, chopped 3 Tbsp (45 ml)
  • Oil 2 Tbsp (30 ml)
  • Lemon, wedged 1
  • Salt and pepper to taste

METHOD

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

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