- Mix together the sauce ingredients.
- Place the potatoes in a pan of boiling water and simmer for 10 minutes. Drain and return to the pan.
- Add the butter and peas and mash.
- Add the tuna, chives, egg yolk, season with salt and pepper and mix well.
- Turn the mixture out onto a board and divide into 8. Form them into cakes. Put the beaten eggs in a bowl and the breadcrumbs in another bowl. Dip the fish cakes in the egg and then into the breadcrumbs.
- Heat about 2 tablespoons of olive oil in a large frying pan and then add the fish cakes. Cook on a medium heat until browned on both sides.
- Serve with salad and the sauce.
Sugar-Free Gluten-Free Tuna Fish Cakes with Yoghurt Sauce
method
Ingredients
Yoghurt sauce
- 2 tablespoons Greek yoghurt
- 6 capers, chopped
- 2 tablespoons mayo, see page ??
- juice of 1/2 lemon
- 2 tablespoons freshly chopped parsley
- 15 green olives, chopped
- salt and pepper
Fish Cakes
- 2 large potatoes, peeled and cut into 3cm chunks
- 50g butter, measure using packet
- 1 mug frozen peas, defrosted
- 2 tins tuna
- 1 teaspoon dried chives
- 1 egg yolk
- 2 eggs, beaten
- 4 slices gluten-free bread, made into breadcrumbs
salad
- 6 pickled cucumbers, sliced,
- 1/2 cucumber, sliced,
- 1 romaine lettuce, sliced
- 6 spring onions, sliced
Key
Cost
–
difficulty
4/5
prep time
25
cook time
–
serves
4