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

INGREDIENTS

METHOD

For the tuna fishcakes:
Add the potatoes to a large pot of salted water. Allow to boil, covered, for 25 minutes, or until soft.
Drain the water and mash using a fork.
Add the tuna, 1 egg, parsley and 3 tablespoons of the breadcrumbs and mix well. Season with salt and pepper to taste.
Divide mixture and mould into 4 large fishcakes. Place the tray in the freezer for 5-10 minutes for the patties to firm up.
Once firm, dip the fishcakes in the remaining breadcrumbs, 2 eggs, beaten, then again in breadcrumbs, and place back onto the tray. *Chef’s Tip: It is best to freeze for 30 minutes until firm to ensure they don’t fall apart during cooking.
Heat the oil in a pan over a medium-low heat and fry the fishcakes for 3-5 minutes on each side, or until a golden crust has formed.
For the fishcakes with a green salad:
Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.
For the fishcake pitas:
Toast the pitas, whole, in the toaster. Halve each pita.
Fill each of the 8 pita pockets with roasted vegetables, a dollop of tzatziki, fresh rocket, 2 quarters of a tuna fishcake and finish off with crumbled feta. Serve two halves for each person and ENJOY!
Fishcake Salad:
Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.