Tuna Fish Cakes and Cucumber Salad - Recipe by Nico Stanitzok
Ingredients
Fish cakes:
1 small carrot, peeled and chopped into roughly 2 cm cubes
150 g tin tuna (drained weight)
2 Tbs mayonnaise
2 medium eggs
1 Tbs lemon juice
1 Tbs ground psyllium husks
1/4 bunch dill, ?nely chopped
3 tsp coconut oil
Salt and pepper
Cucumber salad:
2 Tbs soured cream
1 Tbs white wine vinegar
3 tsp olive oil
1 teaspoon medium-hot mustard
1 cucumber, peeled and thinly sliced
Salt and pepper
Method
Blitz the carrot, tuna, mayonnaise, eggs, lemon juice and ground psyllium husks in a food processor until ?nely chopped.
Fold in half the dill, reserving the rest for the cucumber salad. Season the ?sh cake mixture to taste with salt and pepper and let it stand for a while.
In the meantime, prepare the cucumber salad. Stir together the soured cream, white wine vinegar, olive oil and mustard.
Season to taste with salt and pepper. Stir in the reserved dill. Combine all the ingredients with the sliced cucumber in a bowl and set aside.
Heat the coconut oil in a non-stick pan over a medium heat. Using moist hands, shape four ?at ?sh cakes from the mixture and fry them for 3–4 minutes on each side. The ?sh cakes are fragile so use two spatulas to help you turn them.
Divide the cucumber salad between two plates, arrange the tuna ?sh cakes on top and serve.
