Try these delightful fish cakes for an easy lunch or dinner option. The flavours of citrus and Callipo tuna harmonise beautifully. For a kick of spice, we've paired them with an 'nduja mayonnaise sauce.
Makes 4 large fritters or 24 mini fritters
Fritters:
3–4 medium potatoes, peeled
1 x egg
2 Tbsp of Sabato gluten-free flour by Kate Fay
1 x 300g Callipo yellowfin tuna, including the oil
2 tbsp Pons capers, drained
Zest of a lemon
2-3 spring onions, sliced
1 tbsp Callipo ’nduja
Pons traditional olive oil for cooking
Sal de Añana salt flakes
Freshly ground black pepper
Lemon wedges, to serve
'Nduja Mayonnaise:
2 heaped tbsp Sabato egg mayonnaise
2 tsp Callipo ’nduja
Squeeze of lemon
Boil the peeled potatoes until soft for around 10–12 minutes. Drain them and mash in a large bowl until fluffy and no lumps are showing.
Add the tin of tuna and oil from the tin to the mashed potatoes and combine. Season with salt and pepper.
Lighly fry the ’nduja paste in a splash of olive oil and add to the mash. Add the capers, lemon zest, egg and a drizzle of olive oil, and mix.
Divide into balls, pressing mixture together tightly, and then flatten into a patty. In a saucepan, fry in olive oil on a medium heat until golden brown, around 3 minutes each side. Alternatively, you can make mini patties to serve as finger food (cook only for 30-45 seconds on each side).
While the fritters are frying, make the sauce by combining all ingredients until well mixed.
Serve with a lemon wedges and 'nduja mayo sauce.
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