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How to make Tuna & lemon cakes

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

Ingredients

  • 1 x 475g ctn potato mash
  • 2 x 185g cans tuna in oil, drained, flaked
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons chopped fresh continental parsley
  • 1 egg yolk
  • 2 eggs, lightly whisked
  • 90g (1 cup) dried (purchased) breadcrumbs
  • Vegetable oil, to shallow fry
  • 125g (1/2 cup) sour cream
  • 65g (1/4 cup) horseradish cream
  • 1 x 120g pkt baby spinach leaves

Method

  • Step 1 Combine the mash, tuna, shallot, lemon rind, parsley and egg yolk in a bowl. Divide the mixture into 8 portions and shape each portion into a patty.
  • Step 2 Place the egg in a dish. Place the breadcrumbs on a plate. Dip patties in egg, then in the breadcrumbs, pressing firmly to coat. Place in the fridge to chill.
  • Step 3 Add enough oil to a frying pan to come 5mm up the side of the pan. Place over medium heat. Add the patties and cook for 3-5 minutes each side or until golden. Transfer to a plate lined with paper towel.
  • Step 4 Meanwhile, combine the sour cream and horseradish cream in a small bowl. Season with salt and pepper.
  • Step 5 Divide the patties and spinach among serving plates. Top with a dollop of the horseradish cream mixture to serve.