About this recipe:These delicious fish cakes can be served as a starter, appetiser or part of a main course. Tuna is blended with vegetables and seasonings, formed into fish cakes and baked to perfection.
1 3/4 (400g) tins tuna chunks in brine, drained and flaked
1 courgette, grated
1/2 green pepper, chopped
75g onion, finely chopped
50g spring onions, chopped
2 cloves garlic, pressed or finely chopped
1 teaspoon finely chopped Scotch bonnet chilli or to taste
115g low fat cottage cheese
4 tablespoons half fat soured cream
1 lime, juiced
1 tablespoon dried basil
1 teaspoon ground black pepper
salt to taste
140g dry polenta (or cornmeal)
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Line a baking tray with foil and spray with oil.
In a large bowl, thoroughly mix the tuna, breadcrumbs, courgette, green pepper, onion, spring onions, garlic, chilli, cottage cheese, soured cream, 2 eggs, lime juice, dried basil, pepper and salt.
Beat the remaining 2 eggs in a shallow bowl. Place polenta in another bowl.
Scoop up about 4 tablespoons of the tuna mixture and gently form it into a compact fish cakes. Dip both sides of into beaten egg and then press into polenta. Place the fish cakes onto the prepared baking tray. Spray the tops of the cakes with cooking oil spray.
Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Turn over and spray with cooking oil spray. Bake until the fish cakes are cooked through and lightly browned, about 20 more minutes.