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2 x 160g cans Essential Tuna Chunks In Spring Water, drained
80g Cooks’ Ingredients Lemon & Pepper Crust
25g pack flat leaf parsley, most finely chopped, a few whole leaves to serve
1 Essential Lemon, ½ for squeezing, ½ cut into wedges
4 tbsp 0% fat Greek yogurt
2 Essential Free Range White Eggs, beaten
1 tsp Essential Creamed Horseradish Sauce
1 small Essential Carrot, peeled and finely shredded
80g Essential Radishes (about 5 or 6), finely sliced
Put the tuna in a bowl and mash with the
back of a fork. Tip in ½ the lemon and pepper
crust, the chopped parsley, a good squeeze of
lemon juice, 2 tbsp yogurt and the eggs. Season
and stir together until well combined. Split the
mixture into 4 and shape into patties. Pour the
remaining crust onto a plate and coat the fish
cakes with it, then chill in the fridge to firm up.
Meanwhile, make the slaw. Put the remaining
2 tbsp yogurt in a large bowl and add the
horseradish and remaining lemon juice. Season
and stir to combine. Add the carrot, radishes and
sprouts, then mix to coat.
Heat 1 tbsp oil in a nonstick frying pan and
add the fish cakes. Cook for 2-3 minutes
on each side, until golden and piping hot
throughout, adding a little more oil if needed.
Serve with the slaw, lemon wedges and
a scattering of the remaining parsley leaves.
This recipe would also work well with other canned boneless fish such as mackerel, salmon or sardines
Typical values per serving when made using specific products in recipe
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