TUNA FISH CAKES
Golden, crispy tuna fish cakes with potato wedges, a green salad and plenty of yoghurt dipping sauce – yum!
This meal really packs a flavour punch, thanks to the tuna, gherkins, olives and feta. It’s such a great combination!
If canned tuna isn’t your thing, there are plenty of other options you can try. Check out the recipe notes for more details.
The gherkins and olives can be omitted too, but I think they really add to the yum factor.
You’ll find there’s quite a large quantity of sauce – it’s made from mostly unsweetened Greek yoghurt, so go ahead and dig in!
TUNA FISH CAKES
Serve these tuna fish cakes with crispy wedges, a green salad and plenty of yoghurt dipping sauce. Tuna, gherkins, olives and feta really pack a flavour punch, but check out the recipe notes for other options!
Ingredients
WEDGES
- 800 g potatoes, i.e. Agria (1lb 12oz)
- 2 Tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
TUNA FISH CAKES
- 2 gherkins
- 1 celery stalk
- 2 spring onions
- 425 g can tuna in spring water (15oz)
- 2 eggs
- 1/3 cup unsweetened Greek yoghurt (80ml)
- 1/2 cup panko breadcrumbs (50g)
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp olive oil
SAUCE AND SALAD
- 2 gherkins
- 2/3 cup unsweetened Greek yoghurt (160ml)
- 2 Tbsp aioli
- 4 tsp gherkin juice (from jar)
- 100 g mesclun lettuce (3.5oz)
- 2 celery stalks
- 1 spring onion
- 70 g pitted green olives (2.5oz)
- 2 tsp olive oil
- 100 g feta cheese (3.5oz)
Instructions
Preheat oven to 200ºC (390ºF) fan bake and line 2 large oven trays with baking paper.
PREPARE WEDGES
Scrub potatoes clean and cut into chunky wedges. Place on one of the prepared trays. Drizzle with oil and sprinkle with oregano and garlic powder. Season with salt and pepper. Use your hands to toss to combine, then arrange in a single layer.
PREPARE FISH CAKE MIXTURE
Finely dice gherkins and celery, and thinly slice spring onions. Drain tuna and place in a large bowl with gherkins, celery, spring onions, eggs, yoghurt, breadcrumbs, oregano, garlic powder, dill, salt and pepper and mix until well combined.
COOK WEDGES AND FISH CAKES
Bake wedges for 30 minutes. Meanwhile, use your hands to shape tuna mixture into 6-8 patties.
Heat oil in a large frying pan on medium and cook fish cakes for 2-3 minutes each side, until golden brown (you will likely need to do this in batches). Place on the second prepared tray. When wedges have 10 minutes left to cook, add fish cakes to oven and cook for the remaining 10 minutes.
PREPARE SAUCE AND SALAD
Finely dice gherkins. Whisk yoghurt, gherkins, aioli and gherkin juice in a medium bowl. Season with salt and pepper to taste. Divide lettuce between serving plates. Finely dice celery, and slice spring onion and olives. Arrange on top of lettuce. Drizzle oil over top.
SERVE
Serve fish cakes with wedges and salad. Crumble feta over wedges and salad. Add a generous dollop of sauce on the side.
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free panko breadcrumbs. Choose gluten-free aioli.
INGREDIENT SWAPS / NOTES: You could use canned salmon, canned chicken, or chicken or pork mince in place of the tuna. If you are using mince, increase time in oven to 15 minutes. I would definitely encourage the use of gherkins and olives here - they really add a boost of flavour to this meal. However, you can leave them out if you prefer (just swap gherkin juice for lemon or lime juice in the sauce).
STORING AND REHEATING: Refrigerate wedges, fish cakes, sauce and salad separately. Wedges are best reheated in a frying pan with a drizzle of oil. Microwave fish cakes to warm through, then add to pan with wedges to crisp up the outsides. Add salad and sauce just before serving.
