Tuna fish cakes with pineapple and lime salsa

Recipe from: 11/6/2002 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • 340
    g
    (2 cans) tuna in brine, drained
  • 4
    courgettes, grated
  • 100
    g
    feta cheese, crumbled
  • 2
    medium potatoes, mashed
  • freshly ground black pepper
  • oil for frying
  • SALSA
  • 1
    pineapple, chopped
  • 1
    avocado, scooped
  • 1
    lemon, juice
  • 60
    ml
    soya sauce
  • baby spinach, to serve
  • dhania (coriander) to serve
  • rocket, to serve
 

Method

 
Mix together ingredients for the fishcakes.
Shape into small patties with well-floured hands.
Shallow-fry over a medium heat until golden brown, turning carefully.
Drain on paper towelling.
SALSA
Mix together ingredients.
Pour salsa over spinach, dhania and rocket, and serve fishcakes on top.
 

Read more on: fish/seafood  |  shallow-fry
 

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