Make a difference by looking for the MSC blue fish tick label when shopping for seafood.
Prep time
0 mins
Cooking Time
30 mins
Serves
4
Ingredients
- 1 x 415g tinned MSC certified John West tuna- well drained (look for the MSC blue fish tick label)
- 500g White & sweet potatoes, steamed, cooled, loosely mashed
- 110g jar capers, well drained or 50g capers
- 1 bunch of dill, leaves only, diced
- 5 large spring onions, finely sliced
- 50g Gherkins, drained, finely diced
- ½ bunch of chives, finely diced
- 50-100g breadcrumbs to add as you go
- 3 free-range eggs, lightly beaten
- White pepper, to taste
- Salt, Murray River, to taste
To fry
- 100g Extra Virgin Olive Oil
- 100g Butter
To Serve
- Whole free-range egg mayonnaise
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.
Method
- In a large bowl combine all ingredients except breadcrumbs.
- Add enough breadcrumbs to just combine, not so much to make the mixture dry and crumbly – alongside the egg they acting as a binder.
- Shape mixture into patties around 7cm in diameter, 4cm thick. Refrigerate for at least 30 minutes.
- Preheat oil and butter to medium high in a large heavy based fry pan. Have cooling rack and paper towel on hand to drain excess oil.
- Fry until golden and flip once in batches until cooked through. Drain well and serve whilst hot and crunchy on the outside.
- Serve with mayonnaise for dipping, green salad or serve patties in lettuce cups.
Serving instructions
Whip up these tasty wild tuna fish cakes using MSC certified tuna. Crispy, golden, and perfect for a quick, sustainable seafood meal the whole family will love.
Sustainable Seafood Guide
Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery. Find out where to buy, what to look for and the questions to ask.
