two Tins Lucky Star Light Meat tuna Chunks In Water
3 eggs
3 tbsp chopped Parsley
5 cubes of mozzarella cheese Salt, and season
1 1/2 cups breadcrumbs
1 tbsp olive
Serving suggestion: Coleslaw 1 Tin Lucky Star Chakalaka Mild, Spicy, heated Lemon wedges
How to make fish cakes melt in middle
In a large pot, add the diced potatoes. Boil for approximately 25 minutes, or until the potatoes are soft.
Use a fork to mash the potatoes. Drain the water. Let the mashed potatoes cool down to make firm fishcakes.
Mix the Lucky Star Tuna Chunks with 1 egg, chopped parsley, and 1/2 cup of breadcrumbs. Salt and pepper to your liking.
Divide the mixture into five balls. Make each tuna ball into an oval shape by pressing a cheese cube in the middle. Cover each one with the fishcake mixture.
Dip the fishcakes into the remaining cup of breadcrumbs, followed by 2 eggs. Finally, coat the fishcakes with the breadcrumbs.
The fishcakes should be refrigerated for at least 30 minutes until they are firm. This will help ensure that they remain flat when cooked.
tip: Fishcakes that have not been cooked can be frozen for up to three months.
Place the oil in a saucepan over medium heat. Cook the fishcakes in batches for about 3-5 minutes on each side, or until crisp and golden.
Enjoy the fishcakes warm with tasty coleslaw, Lucky Star Chakalaka, and lemon wedges.