- 600g Sebago potatoes, peeled, coarsely chopped
- 425g can tuna in springwater, drained
- 40g (1/4 cup) pitted kalamata olives, coarsely chopped, plus extra, to serve
- 3 green shallots, thinly sliced
- 1 teaspoon finely grated lemon rind
- 3 teaspoons Dijon mustard
- 55g (1/3 cup) wholemeal plain flour
- 50g (1 cup) panko breadcrumbs
- 4 eggs
- 1 1/2 tablespoons light flavour extra virgin olive oil, plus extra for shallow frying
- 1 tablespoon red wine vinegar
- 2 baby cos lettuces, leaves separated
- 200g green beans, trimmed, blanched
- 200g tomato medley mix, halved
- Step 1Place 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.
- Step 2Line 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.
- Step 3Meanwhile, 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.
- Step 4Add 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.
- Step 5Whisk 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.
- Low carb
- Lower gi
Prepare fishcakes up to 1 day in advance. Place on a baking tray lined with baking paper, cover with plastic wrap and store in the fridge. Cook fishcakes just before serving.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine