These quick and easy fishcakes are ideal for dinner. We used tinned tuna to make this recipe, and it will cost less than R150 to feed your family of 4!
Serves 4 (makes 12 fishcakes) EASY 30 mins
In a medium bowl, combine the zest and juice of 1 lemon, 30g punnet finely chopped chives, 2 x 400g tins drained and rinsed cannellini beans, 1 egg, 1 peeled and minced garlic clove (optional), 60ml (4 tbsp) cake flour and 3 x 170g drained tins shredded tuna in brine. Lightly mash all of the ingredients together to incorporate, using the back of a fork. Season with salt and freshly ground black pepper to taste and shape into 12 fishcakes, using your hands. Heat a little oil in a frying pan over medium heat and fry the fishcakes in batches, gently flipping them over after about 2 – 3 minutes to fry the other side until crisp and golden, about 2 – 3 minutes. Serve with lemon wedges for squeezing and mayo for dipping (optional) alongside.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart