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.
Ingredients |
Unit:
|
- 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
Instructions
- 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
- 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.
- 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.
whipped fetta eh?…now that I could definitely do.
cityhippyfarmgirl recently posted..city cygnets
I love this idea! I am a bit over the usual tuna pasta that I make with canned tuna.. The flavours you have here are so vibrant!
Anna @The Littlest Anchovy recently posted..Mussels Cooked in Leeks and Beer
You’re really rocking out with the preserved lemon recently! These tuna cakes sound delicious!
Joanne recently posted..Recipe: Vegetable and Rice Burritos with Quesadilla Cheese
It is my mission to give you as many recipes to use that jar of preserved lemons as I can!
wow These tuna cakes look so yummy! I love the whipped feta and beet salad too.
Angie@Angie’s Recipes recently posted..Asparagus Baton Bread with Sesame Seeds
I like the sound of these fish cakes. Yum!
I love tuna cakes and often made them when the boys lived at home. I like how you have served the with the beetroot.
Barbara recently posted..A Wedding Anniversary and Banana Bread Recipe
You can have these when they come to visit then
I actually audibly sighed “ooooohhhhhh” when I read the name of this recipe, then I scrolled down the list of ingredients and spied dukkah and pomegranate molasses and almost gasped in ecstasy. What a fabulous, fabulous recipe. I have earmarked it with multiple stars!
Flavors of the Sun recently posted..The Flavors of Spring
Oh you are a honey Victoria….. hope you like it
Sometimes, I wanna rub myself in Danish Feta. Creepy? yes, thats why I don’t do it but I sure do eat it. Love every speck of this dish
T x
Miss T recently posted..Strange days – Thai Roast Chicken
Cute not creepy, I am sure if you make this whipped feta it will be easier to rub it on yourself!
My two favourite things – beetroot and tuna – this recipe looks simple and very tasty, thanks!
My favourite person 3 outa 4!
Beautiful recipe! I love the whipped feta and the use of preserved lemon! Tuna cakes never looked so good!
Peter G | Souvlaki For The Soul recently posted..How to make Barbecued Ribs in the oven
Thanks Peter, Im addicted to that Feta
Whipped feta sounds very decadent. Great idea. I love fish cakes in all forms.
Chompchomp recently posted..Chez Gado Gado, Seminyak, Bali
I’ve never cooked any tuna recipe aside from the usual way of cooking it. This doesn’t look like tuna but it certainly looks yummy. Thanks for the recipe^^
Michelle Toledo recently posted..Client Services Project Coordinator
Risa Riso! We are OLD people, Tania, because I can still remember eating that growing up as well! 🙂 Great recipe, thank you, whipped feta sounds interesting…
celia recently posted..Ninja Chickens
Oh wow! I just love tuna cakes with mashed potato in them, but this just takes them to a whole new level. Brilliant! I can’t wait to try this.
Amanda recently posted..My Perfect Plum Clafoutis
I make whipped ricotta and will try adding feta to it next. You have had two great fish dishes that both use dukkah…wish I could find it where I live but I think it is a lost cause.
Karen (Back Road Journal) recently posted..Let’s Go Out To Dinner…Bonta Restaurant
Very elegant dish Tania and you would never really think that an every day item like tuna was involved! 🙂
Lorraine @ Not Quite Nigella recently posted..Red Lantern, Surry Hills
Thank you lovely of you to say that!
This is just brilliant. Love tuna, love preserved lemons, and have never used them together. The whipped feta must all tie it together beautifully. Thanks for the inspiration!
Yasmeen @ Wandering Spice recently posted..Hummus with Spiced Meat (Hummus bil Lahme)
hi Yasmeen glad you like !
I remember Risa Riso. What a blast from the past! I don’t think we ever had it but we did have things like Instant Pudding. I love preserved lemons and I ‘m sure they would work well with tuna – wonderful flavours in this dish xx
Hotly Spiced recently posted..Konnichi Wa, Ogenki Desu Ka
That sounds and looks amazing!
Dukkah, preserved lemon, feta, tuna… you are speaking my language!! I can’t remember the last time I saw so many of my favourite things in one dish before. Definitely a must try!
Hello Alana Glad we have conversed so well
Beautiful — I love the use of North African flavours in this dish. Sounds divine!
Susan recently posted..Moroccan Stewed Pumpkin with Chickpeas and Preserved Lemon
So many things I like about these! The Dukkah in the crumbs, what a great idea and the whipped feta sounds delicious.
Vintage Macaroon recently posted..Fried Bocconcini with Gremolata Crumbs…The Gourmet Traveller Challenge. April
Thank so nice of you.
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 🙂
Christina @ The Hungry Australian recently posted..Red Quinces, Haloumi & Rye
Thanks Christina
Elegant and delicious recipe 🙂 I want to be your neighbor 😉
I would like a whole street of food bloggers so we could exchange food!