Lemon & pepper-crusted tuna fish cakes with Brussels slaw

Name: Lemon & pepper-crusted tuna fish cakes with Brussels slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 x 160g cans Essential Tuna Chunks In Spring Water, drained; 80 g Cooks’ Ingredients Lemon & Pepper Crust; 25 g 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; 80 g Essential Radishes (about 5 or 6), finely sliced; 100 g pack trimmed baby Brussels sprouts, finely shredded; 2 tbsp Essential Olive Oil

These fishcakes take inspiration from Maryland crab cakes which are bound together with mayonnaise. Ours use 0% fat yogurt instead, as a healthier alternative

0 out of 5 stars(0) Rate this recipe

Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
100g pack trimmed baby Brussels sprouts, finely shredded
2 tbsp Essential Olive Oil

Method

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.