Tuna Patties

Tuna Patties with Dill Dressing

Tuna Patties - the loveliest of fish cakes!

The humble Tuna Pattie has many wonderful applications – jazzed up with a fancy dipping sauce as a canapé, squished between bread for a quick lunch on the run, cold as a picnic or barbeque addition or just as a simple dinner with a crisp salad.  This recipe is fresh, tasty and relatively easy to make, though the final cooking does take a little while if you are making a huge batch.

400 grams tinned tuna in spring water
4 generous potatoes (Dutch Creams work best as they have a soft, yielding texture whilst keeping some shape)
Generous bunch of dill and parsley, finely chopped
Juice and zest of 2 lemons
3 eggs
1 tablespoon French mustard
¼ cup sour cream, cottage cheese, or yoghurt
4 spring onions, finely chopped
2 teaspoons capers, finely chopped
Skin of 1 preserved lemon
¼ teaspoon nutmeg
1 teaspoon dried dill
½ teaspoon black pepper
¼ teaspoon ground cardamom

1 cup breadcrumbs for dredging
¼ cup sesame seeds
½ teaspoon dried dill
Lots of fresh cracked black pepper

Oil and/or butter for frying

Peel, roughly chop and boil the potatoes in salted water until almost cooked through.
Drain, roughly mash , leaving a good proportion of nice chunks of spud.  Allow to cool for about 15 minutes before continuing (or cook the night before so they are cold!)
To the potato, add the tuna with some of it’s liquid, the eggs, sour cream, and herbs and mix well.  Mix through all the remaining ingredients except the breadcrumbs.
Once the mix is well combined test for flavouring – add a little extra salt if needed or some more lemon if you like your patties with a little extra tang.

In a clean bowl, combine the breadcrumbs with the sesame seeds and dried dill.
Use a soup spoon to measure out evenly sized patties, forming them in your hand, then dredging them in the breadcrumb mix.
Heat enough oil with a dab of butter in a large frying pan to shallow fry the patties, a few at a time.

Once shallow fried, place the patties on an oven tray lined with baking paper and bake in a hot oven for 10-15 minutes,  just long enough to heat through fully and crisp up.

Serve with lots of lemon and Dill Dressing.

Dill Dressing

1 cup Greek yoghurt or sour cream (for a creamier dressing)
¾ cup egg mayonnaise (homemade or good purchased variety)
4 tablespoons finely chopped fresh dill
1 tablespoon French tarragon mustard
3 tablespoons tarragon vinegar
2 tablespoons roughly chopped parsley
2 spring onions, finely chopped
Juice and zest of 2 lemons
Pinch of salt
¼ teaspoon black pepper
¼ teaspoon each ground cardamom, nutmeg and cumin
1 teaspoon capers, chopped

Place all ingredients in a bowl and whisk together until well combined.
Taste and adjust sourness, saltiness as needed.
Chill well before serving.