Start this recipe by heating the olive oil in a small pan and sauté the onion and garlic for 3-4 minutes. Tip the cooked onion and garlic into a large bowl with the mashed potato and tuna and mash together well. Add in the capers, beaten egg, parsley and mint, lemon zest and breadcrumbs. Season to taste with salt and pepper and mix together well. Preferably chill the mixture at this stage for 20 minutes, then form into patties using the panko breadcrumbs to coat the outside. When ready, heat the oil in a pan and quickly fry the patties on both sides for 2 minutes. Place onto a baking tray and finish off in the oven for 10 minutes to brown. Serves the tuna and mint fish cakes with lemon wedges and a fresh crispy salad.

Serves 3-4

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