These fishcakes take inspiration from Maryland crab cakes which are bound together with mayonnaise. Ours use 0% fat yogurt instead, as a healthier alternative
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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
Energy | 2,408kJ/ 573kcals |
|---|---|
Fat | 19g |
Saturated Fat | 3.6g |
Carbohydrates | 38g |
Sugars | 12g |
Fibre | 7.3g |
Protein | 57g |
Salt | 3.6g |
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