Quick and easy fishcakes

Quick and easy fishcakes

These quick and easy fishcakes are ideal for dinner. We used tinned tuna to make this recipe.

PREP & COOK TIME 30 minutes | SERVES 4

 

INGREDIENTS

• Zest and juice of 1 lemon
• 30 g punnet, finely chopped chives
• 2 x 400 g cannellini beans, drained and rinsed
• 1 egg
• 1 garlic clove, minced
• 4 tbsp cake flour
• 3 x 170 g shredded tuna in brine
• Lemon wedges
• Mayo for dipping (optional)

 

METHOD

COMBINE the zest and juice of the lemon, chopped chives, cannellini beans, egg, garlic, cake flour and  tuna. Lightly mash all of the ingredients together to incorporate, using the back of a fork. Season with salt and freshly ground black pepper to taste and shape into 12 fishcakes, using your hands.

HEAT a little oil in a frying pan over medium heat and fry the fishcakes in batches, gently flipping them over after about 2-3 minutes to fry the other side until crisp and golden, about 2-3 minutes.

SERVE with lemon wedges for squeezing and mayo for dipping alongside.

 

 

ALSO SEE: Tuna olive baguettes

Tuna & olive baguettes

Recipe and styling by Claire Ferrandi 

Photograph by Dylan Swart