Tuna and Coriander Fishcake
Servings: 4 people
Equipment
- 1 Food processor
- 2 shallow Bowls
- 1 heavy-based frying pan
Ingredients
- 850 grams Tuna drained and flaked
- 1 med Spring Onions finely chopped
- 3 small Eggs 1 lightly whisked, 2 whisked
- 10 grams Fresh Coriander leaves roughly chopped
- 30 grams Flaxseeds
- 30 grams Sunflower Seeds
- 60 grams Almond Meal
- 25 grams Coconut flour
- Salt and Pepper to taste
- Cold Pressed Olive Oil for frying
Instructions
- Place the Tuna, spring Onion, 1 lightly whisked egg, coriander leaves, coconut flour and a couple of grinds of salt and pepper in a food processor and pulse a few times to turn into a thick paste.
- Shape the mixture into 12 patties and place in the refrigerator to chill for at least 30 minutes.
- wipe down the food processor and add the flaxseed and sunflower seeds. Pulse a couple of times to break up the seeds until you have a very rough meal.
- Mix the seeds with the almond meal and place in a shallow bowl.
- Place the remaining 2 whisked eggs in the second shallow bowl.
- Dredge the patties in the egg, then in the seed mixture to coat.
- Heat at least 1cm of oil in a heavy-based frying pan over high heat. Fry the patties for 5 minutes on one side and 4 minutes on the other side until golden brown and cooked through.
- Drain on paper towels and serve hot.
