Tuna fishcakes with spinach cream sauce

By admin
03 August 2010

These are no ordinary fish cakes; they’re made with sardines and tuna. The lemon rind provides a lovely flavour.

Serves 4

Preparation time: 20 minutes

Standing time: 30 minutes

Cooking time: 20 minutes

2 cans (175 g each) tuna, drained

1 can (120 g) sardines in brine,


125 ml (½ c) fresh breadcrumbs

1 egg, beaten

30 ml fresh herbs (mint, parsley

or coriander), finely chopped

1 small onion, finely grated

rind of 1 lemon

salt and freshly ground black


oil for shallow frying


15 ml (1 T) olive oil

15 ml (1 T) butter

1 onion, finely chopped

1 clove garlic, bruised and finely


200 g spinach (stems removed),

finely chopped

250 g baby marrows, sliced in rings

40 ml fresh lemon juice

60 ml (¼ c) creamed cottage cheese or

ordinary smooth cottage cheese

Mix the tuna, sardines, breadcrumbs, egg, fresh herbs, onion, lemon rind, salt and pepper and form cakes the size of golf balls. Refrigerate for about 30 minutes.


Heat the oil and butter and fry the onion and garlic for a few minutes. Stir in the spinach and baby marrows and stir-fry for a minute. Remove from the stove and stir in the lemon juice and the cottage cheese. Season if necessary and set aside.

Heat the oil for shallow frying and fry the fish cakes until done and golden brown. Serve the fishcakes with the sauce and pasta or brown rice.

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