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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 Method

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

Method
 

You need 1 bowl and a food processor.
  1. 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.
  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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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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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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14 shares