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Tuna Cakes, Preserved Lemon and Whipped Feta

April 24, 2012 by Tania 36 Comments

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These are a treat. Tuna Cakes with whipped creamy feta and crunchy beetroot.

Tuna Cakes with feta

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 dukka. The result is very nice, give it a try.

Tuna cakes with beetroot

 

Tuna Cakes, Preserved Lemon and Whipped Feta

These make great party food or starters
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Servings 10

Ingredients
  

  • 250 gm cooked mashed potato cooled 8.81 oz
  • 2 x 1/4s preserved lemons cleaned
  • 2 small eggs
  • 1 teaspoon smoked paprika
  • 250 gm tuna drained (tunaoil) -
  • 2 Tablespoons chopped parsley
  • 1/2 small finely diced Spanish onion
  • 4 Tablespoon course breadcrumbs or Panko Crumbs
  • Crumbs to coat
  • 1/4 cup of Dukkah
  • 1 teaspoon cumin
  • 100 gm breadcrumbs 2 cups I used Japanese Panko crumbs
  • 250 ml milk beaten with
  • 1 Egg
  • 150 gm flour for dusting 1 cup

Whipped Feta topping

  • 100 gm creamy Danish feta
  • 100 gm ricotta
  • 80 ml cream or buttermilk 4 Tablespoons

Instructions
 

You need 1 bowl and a food processor.

  • Put 1/2 the potato in to a bowl with 1/2 of the drained Tuna (leave the Tuna in lightly broken up chunks , for texture). Add the parsley, paprika and crumbs.
  • 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.
  • Shape into patties and chill for an hour or pop into the freezer for 15 minutes,before crumbing
  • Mix the dukkah, cumin and crumbs . Flour, egg wash and crumb the cakes and chill to set.
  • before cooking. Meantime

Feta whip

  • 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

  • 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
  • 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!
  • Deep or shallow fry the cakes till golden. Serve with the beetroot and whipped feta.

 

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Filed Under: Cheese, RECIPES, Seafood Tagged With: Beetroot salad, Cooking with Tuna, Fish Cakes, lunch, Preserved Lemons, Seafood, Tuna, Whipped Feta

Previous Post: « Dukkah Crusted Ocean Trout, Preserved Lemon Mash
Next Post: Spiced Chicken, Beetroot Couscous and Chorizo »

Reader Interactions

Comments

  1. Kiran @ KiranTarun.com

    May 13, 2012 at 7:58 am

    Elegant and delicious recipe 🙂 I want to be your neighbor 😉

    Reply
    • My Kitchen Stories

      May 13, 2012 at 8:32 am

      I would like a whole street of food bloggers so we could exchange food!

      Reply
  2. Christina @ The Hungry Australian

    May 6, 2012 at 8:40 pm

    Love the flavours in this and your tuna cakes look so deliciously crunchy! I always have tuna in the pantry but have tended to go for a Thai fishcake type version. I’ll have to try these Middle Eastern flavours next time 🙂

    Reply
    • My Kitchen Stories

      May 6, 2012 at 9:41 pm

      Thanks Christina

      Reply
  3. Vintage Macaroon

    April 30, 2012 at 4:58 pm

    So many things I like about these! The Dukkah in the crumbs, what a great idea and the whipped feta sounds delicious.

    Reply
    • My Kitchen Stories

      April 30, 2012 at 6:34 pm

      Thank so nice of you.

      Reply
  4. Susan

    April 29, 2012 at 5:39 pm

    Beautiful — I love the use of North African flavours in this dish. Sounds divine!

    Reply
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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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