This week's delicious new recipe is these tuna fish cakes with herbed caper sour cream. They're super-easy, perfect for the Easter holiday coming up, and feature the ultimate versatile pantry item - classic Sirena tuna in oil.
These fish cakes are deliciously crunchy on the outside and soft, fluffy, and flavourful on the inside. They're perfect served with oven-baked chips and a fresh green salad, along with that zesty herbed caper sour cream.
You could also roll these into smaller balls or croquette-sized bites and serve them as finger food or an appetiser along with the herbed caper sour cream as a dipping sauce.
These fish cakes will keep in the fridge in an airtight container for 3-4 days. They also freeze well for delicious grab-and-go lunches.
As always, please let me know if you make the recipe @gatherandfeast, and feel free to ask any questions. Enjoy!
Ingredients
GF, DF options 
45 minutes 
6 Fish Cakes
- 450g potatoes (roughly 3 medium-sized potatoes), peeled and chopped into quarters
- 1 egg
- 1 tablespoon dijon mustard
- 4 large or 6 small spring onions (scallions), finely chopped
- 3 tablespoons finely chopped fresh chives
- Zest of 1 large lemon
- 40g parmesan, finely grated
- 2 x 125g cans Sirena Classic Style Tuna in Oil, drained well
- Salt and pepper to taste
Coating
- 1/2 cup plain flour in a small bowl (use GF flour for a GF version)
- 1 egg, lightly whisked with 1-2 tablespoons cold water in a small bowl
- 1 1/2 cups panko breadcrumbs in a small bowl (use quinoa flakes or GF breadcrumbs for a GF version)
Herbed Caper Sour Cream
- 1 cup sour cream, you could also use thick greek yoghurt (for a dairy-free option use thick unsweetened coconut yoghurt)
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon baby capers, finely chopped
- Zest of 1 lemon
- Juice of half lemon
- Salt and pepper to taste
Method
Herbed Caper Sour Cream
- Mix all the ingredients together and set aside until ready to use.
Fish Cakes
- Steam the potatoes (once ready you should be able to easily pierce with a fork).
- Add the steamed potatoes to a large mixing bowl, roughly mash with a fork, and leave to cool.
- Once cooled, add the egg, dijon mustard, finely chopped spring onions, the chives, zest of 1 lemon, freshly grated parmesan, and a generous pinch of salt and freshly cracked black pepper.
- Stir well to combine.
- Now add the tuna and fold through to combine.
- Divide the mixture into 10 evenly sized patties, then coat in flour, followed by the egg mixture, and the panko breadcrumbs.
- Next, pop a large frypan onto medium to high heat. Once hot add a generous drizzle of olive oil then add 3-4 patties. Cook until golden on each side (this should take just a few minutes on each side).
- Place the cooked fish cakes onto a plate lined with paper towel and pop in the oven at 160°C/320°F while you cook the remaining fish cakes.
- Once cooked add fish cakes to a large platter with baked potato chips, a fresh green salad, and the herbed caper sour cream. Serve and enjoy.
NOTE: These fish cakes will keep in the fridge in an airtight container for 3-4 days. They also freeze well.
