Nicoise fishcakes

Recipes / Fish

Give your tuna and potato Nicoise salad a twist and create fishcakes that will please all the family. Olives give them just the right amount of salt.

Recipe «Nicoise fishcakes» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 600g Sebago potatoes, peeled, coarsely chopped, 425g can tuna in springwater, drained, 40g pitted kalamata olives, coarsely chopped, plus extra, to serve, 3 green shallots, thinly sliced, 1 tsp finely grated lemon rind , 3 tsp Dijon mustard, 55g wholemeal plain flour, 50g panko breadcrumbs , 4 eggs, 1 1/2 tbsp light flavour extra virgin olive oil, plus extra for shallow frying, 1 tbsp red wine vinegar, 2 baby cos lettuces, leaves separated, 200g green beans, trimmed, blanched, 200g tomato medley mix, halved.

Ingredients:

  • 600g Sebago potatoes, peeled, coarsely chopped 
  • 425g can tuna in springwater, drained 
  • 40g pitted kalamata olives, coarsely chopped, plus extra, to serve 
  • 3 green shallots, thinly sliced 
  • 1 tsp finely grated lemon rind 
  • 3 tsp Dijon mustard 
  • 55g wholemeal plain flour 
  • 50g panko breadcrumbs 
  • 4 eggs 
  • 1 1/2 tbsp light flavour extra virgin olive oil, plus extra for shallow frying 
  • 1 tbsp red wine vinegar 
  • 2 baby cos lettuces, leaves separated 
  • 200g green beans, trimmed, blanched 
  • 200g tomato medley mix, halved 

Instructions

  1. Place potato in a saucepan. Cover with water. Bring to boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan. Cook, shaking pan, over low heat for 2 minutes or until dry. Mash until smooth. Transfer to a bowl.
  2. Line a baking tray with baking paper. Stir tuna, olive, shallot, rind and 2 tsp mustard into potato. Season. Shape into twelve 1.5cm-thick fishcakes. Place flour and breadcrumbs on separate plates. Whisk 2 eggs in a shallow bowl. Dip fishcakes in flour, then egg, then breadcrumbs to coat. Place on prepared tray in fridge for 15 minutes or until firm.
  3. Meanwhile, place remaining eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Refresh in iced water. Peel.
  4. Add enough extra oil to a large non-stick frying pan to come 1cm up the side. Heat over medium heat. Cook fishcakes in 2 batches, turning, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain. Keep warm.
  5. Whisk oil, vinegar and remaining mustard in a large bowl. Season. Add lettuce, beans, tomato and extra olives. Toss to combine. Divide among plates. Cut eggs in half and add to plates with fishcakes.