These are a treat. crunchy Tuna Cakes with whipped creamy feta and crunchy beetroot.
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.
- 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
- 100 gm creamy Danish feta
- 100 gm ricotta
- 80 ml cream or buttermilk 4 Tablespoons