Crispy Tuna Fish Cakes with Tangy Dressing
Description
These are SUPER simple, yet crispy and tasty fish cakes. Suitable for a starter or main meal with side dishes. Serving sizes listed on the recipe are for starter sizes.
Best served with a wedge of fresh lemon!
4 Servings
25 Minutes
5 Favourites
Ingredients
Fish Cakes:
- 2 cans of tuna (drained)
- 2 eggs
- 1/3 cup polenta
- 1/3 cup breadcrumbs
- 1/3 cup flour
- 1 small red onion (VERY finely chopped)
- 1 tomato (VERY finely chopped)
- 1 teaspoon onion powder
- 1 teaspoon crushed garlic
- 1 teaspoon paprika
- 1 tablespoon mayo
- 1 teaspoon dijon mustard
Tangy Sauce:
- 3 tablespoons yoghurt
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- Squeeze fresh lemon juice
- salt & pepper
Method
Fish Cakes:
- 1In a mixing bowl combine your tuna, tomato, red onion, one egg, one tablespoon of your polenta, garlic, mayo, mustard, onion powder, paprika, salt & pepper and mix thoroughly
- 2Put your remaining egg in a separate bowl and beat thoroughly.
- 3Put your remaining polenta, breadcrumbs and flour in a separate bowl and mix thoroughly.
- 4Using your hands, take small chunks of your tuna mixture and combine into a small ball. Dip each ball first into the beaten egg and then the polenta mixture, making sure to cover it thoroughly.
- 5Set the tuna balls aside and repeat until your tuna mixture is finished. The mixture should make about 8 tuna balls.
- 6Heat a saucepan to medium heat with your oil of choice. Once the oil is hot - cook your fish cakes. Cook each fish cake for approximately 5 minutes each side until it starts to turn a golden brown.
- 7Once complete, serve with a wedge of fresh lemon and the tangy sauce!
Tangy Sauce:
- 1Combine all ingredients thoroughly in a small bowl and viola!
