Tuna Cakes with Preserved Lemon and Whipped Feta

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Tuna was a staple of my diet when I was a child, and I don’t mean lovely tuna fillets, I mean canned Tuna….With four girls in the family and my parents both working, cooking was on a roster system.  There was a great new product on the market called Risa Riso and my sister embraced this with gusto . Essentially it was a pack of  rice shaped pasta with a flavour sachet. Her version included Tuna, peas, onions , carrots , red peppers and of course cheese. It was her speciality and I always think of it when I open a large can of Tuna. This recipe is inspired by and based on one by Karen Martini from Where the heart is. I love the recipes in this book. They are full of perfectly matched flavours, using lots of vegetables . I wanted a more chunky style ‘cake’ rather than fritters she gives the recipe for, and I wanted to incorporate preserved lemon and dukkah. The result is very nice, give it a try.


Tuna Cakes with Preserved Lemon and Whipped Feta
 
My Kitchen Stories: 
These make great party food or starters
Ingredients
  • 250gm ( 8.81 oz) cooked mashed potato cooled
  • 2 x ¼s preserved lemons, cleaned
  • 2 small eggs
  • 1 teaspoon smoked paprika
  • 185 gm/ 250 gm (6.5 - 8oz ) can drained tuna in oil
  • 2 Tablespoons chopped parsley
  • ½ small finely diced Spanish onion
  • 3- 4 Tablespoon course breadcrumbs or Panko Crumbs
  • Crumbs to coat
  • ¼ cup of Dukkah
  • 1 teaspoon cumin
  • 2 cups of breadcrumbs ( I used Japanese Panko crumbs)
  • 1 cup of milk beaten with 1 egg
  • 1 cup flour for dusting
Whipped Feta topping
  • 100 gm creamy Danish Feta
  • 100 gm ricotta
  • 4 Tablespoons cream or buttermilk
Instructions
You need 1 bowl and a food processor.
  1. Put ½ the potato in to a bowl with ½ of the drained Tuna (leave the Tuna in lightly broken up chunks , for texture). Add the parsley, paprika and crumbs.
  2. In the bowl of the food processor add the preserved lemon, egg and remaining tuna and potato and puree. Combine both of the Tuna mixtures and mix well. Add a couple of extra crumbs a tablespoon at a time if the mix is a bit sticky. Don't overdo it.
  3. Shape into patties and chill for an hour or pop into the freezer for 15 minutes,before crumbing
  4. Mix the dukkah, cumin and crumbs . Flour, egg wash and crumb the cakes and chill to set.
  5. before cooking. Meantime
Feta whip
  1. Combine the Feta and Ricotta with the cream in a food processor and whizz until fluffy and combined. This is addictive and perfectly matched to these Tuna cakes.
Beetroot salad
  1. This beetroot salad made of raw beetroot was a big hit. I have several converts who now make this every week. Use nice fresh firm beetroots they're sweeter
  2. Grate the beetroot, and add the mint. In a separate bowl mix the sugar with the hot water to dissolve then add the molasses, oil , salt and till combined. Mix into the beetroot and let stand for several minutes. The combination of the salt and sugar encourage the beetroot to bleed making a very nice dressing.... that is not to be dribbled on clothing!
  3. Deep or shallow fry the cakes till golden. Serve with the beetroot and whipped feta.
 

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