Try these delightful fish cakes for an easy lunch or dinner option. The flavours of citrus, Callipo tuna, and Sabato dill and almond pesto harmonise beautifully. For a kick of spice, replace the Callipo yellowfin tuna in oil with the Callipo yellowfin tuna with chilli in oil.
Makes 4 large cakes or 24 mini cakes
300g can or 3 x 80g Callipo yellowfin tuna in oil
100g breadcrumbs
3 Tbsp grated Parmigiano Reggiano
3 Tbsp parsley, chopped
2 Tbsp Pons capers in brine, drained and roughly chopped
1 Tbsp chopped Sabato Julie Le Clerc preserved lemons, rind only
Freshly ground black pepper
1 large free range egg, lightly beaten
Extra virgin olive oil (EVO), to fry
Sabato dill & almond pesto, to serve
Lemon wedges, to serve
Drain the tuna, but not completely, so that it retains a little of the moisture of the oil. Place tuna in a bowl and break up into flakes with a fork. Add the breadcrumbs, Parmigiano, parsley, capers, preserved lemon and season with pepper. Taste the mixture and adjust seasoning if necessary (bearing in mind the saltiness of the capers and preserved lemon). Mix in the egg.
Divide the mixture into 4 portions. Form each portion into a ball, pressing mixture together tightly, and then flatten into a patty. Alternatively, you can make mini patties to serve as finger food (cook only for 30-45 seconds on each side).
Heat a little EVO in a non-stick pan over medium heat. Gently place the patties in the pan, and cook for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve hot topped with Sabato dill and almond pesto and with lemon wedges on the side, to squeeze over.
Recipe by Julie Le Clerc
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