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Serves: 4

Time: 1 hr

Price: $

Difficulty: 3/5

I don't know about you, but I am always on the hunt for a cheap source of protein. Tinned fish is an affordable and tasty way to get a bit of variation and protein into your diet. This week's fish cake recipe uses tinned tuna in a way that brings a bit of summery freshness to your plate. Enjoy this recipe for a quick weeknight dinner your flatties will love and fuel those brains for a big shift in semester two!

Ingredients 

• 2 185g tins smoked flavour tuna (drained)
• 5 medium sized potatoes (diced)
• 2 cloves garlic (peeled)
• 1 red onion (finely diced)
• 1 cup parsley (finely sliced) (scribble: around a small handful)
• 1 Tbsp lemon zest 
• 1 tsp Dijon mustard 
• 1 Tbsp capers (finely chopped) (scribble: optional)
• 1 cup breadcrumbs or flour 
• Salt 
• Pepper 
• Oil

Method 

1. On a high heat, bring a large pot of water to a boil then add the diced potatoes and garlic. Boil for approx. 15 mins or until potatoes are soft.
2. Drain potatoes and garlic, then mash until smooth. Set aside to cool for 10 mins. 
3. Once the mash is slightly cooled, add the tuna, red onion, parsley, lemon zest, Dijon mustard, capers and a generous amount of salt and pepper. 
4. Mix the mash and other ingredients until combined. 
5. On a medium/high heat, add a Tbsp of oil to a large frying pan and preheat. 
6. Shape the mixture into patties and then roll in breadcrumbs/flour until coated lightly. 
7. Fry the fish cakes in your hot pan until the top and bottom are brown and crispy. This will take about 15 minutes on each side. (Scribble: be patient! When the fish cakes are cooked, they will become loose from the pan. Don't flip too early or they will stick!)
8. Serve hot with a sprinkle of salt and enjoy with a lemon wedge!