Seafood is a healthy ingredient for lunch and dinner, made even better when it’s sustainable. The whole family will love these wild tuna fish cakes.
Wild Tuna Fish Cakes Recipe
Serves 4
Ingredients
- 1 x 415g tinned tuna, well drained
- 500g white & sweet potatoes, steamed,cooled, loosely mashed
- 50g capers
- 1 bunch dill, leaves only, diced
- 2 spring onions, finely sliced
- 50g gherkins, drained (optional)
- 1⁄2 bunch chives, finely diced
- 50-100g breadcrumbs, to add as you go
- 3 free-range eggs, lightly beaten
- Salt and pepper to taste
For Frying
- 100g extra virgin olive oil
- 100g butter
Did you know? Tuna is a really great source of vitamin D, which is necessary for bone health, strengthening the immune system against disease, and ensuring optimal growth in children.
Method
In a large bowl combine all ingredients except breadcrumbs. Add enough breadcrumbs to just combine (not so much to make the mixture dry and crumbly).
Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
Preheat oil and butter to medium high in a large heavy based fry pan. Have a cooling rack and paper towel on hand to drain excess oil.
Fry until golden and flip once in batches until cooked through.
Drain well and serve whilst hot and crunchy on the outside.
Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.
Make sure there’s fish in the future
A third of wild fish populations globally are overfished. Overfishing means we’re not always leaving enough fish for our children and grandchildren, because fish need time to grow and reproduce. Sustainable fishing allows that time for reproduction as well as other benefits too, such as reduced impact on ecosystems. Look out for seafood that shows the blue fish tick to know it’s been certified sustainable by the Marine Stewardship Council.
Want to learn more? Explore Te Kawa o Tangaroa – a fun, ocean-centred learning programme for parents and teachers to discover with children how oceans can stay teeming with life.
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