These yummy morsels make for a high protein lunchbox addition
(or delicious dinner), and can be made ahead and popped into the lunchbox cold or into a thermos for a warming midday meal.
(or delicious dinner), and can be made ahead and popped into the lunchbox cold or into a thermos for a warming midday meal.
Makes 8-10 cakes
Ingredients
- 1 1/2 cups mashed potato
- 1/2 cup green peas
- 1 (120g) tin Good Fish tuna, drained
- 1 (120g) tin Good Fish sardines, drained
- 1 egg, lightly beaten
- 1 clove garlic, minced (garlic powder)
- 1 tbsp fresh dill, chopped
- 1 tsp onion powder
- 1 tsp salt
- Zest of 1/2 lemon (optional)
Crumbing and Cooking
Rice crumb (or panko)
Ghee or cooking fat/oil of choice (1cm depth)
Method
1. In a large mixing bowl, combine all ingredients and gently fold until fish is evenly distributed.
2. Scoop 1/4 cup portions and shape into patties.
3. Coat patties evenly with rice crumb, pressing gently to adhere.
4. Heat ghee in a skillet over medium-high heat. Cook cakes until golden brown on both sides (3 min per side).
5. Transfer to a paper towel-lined plate or tray to drain excess oil.
6. Serve with Undivided Food Co mayonnaise for dipping.
ENJOY!
Recipe by Maddison Pitt.