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,
drained
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
pepper
oil for shallow frying
SPINACH CREAM SAUCE
15 ml (1 T) olive oil
15 ml (1 T) butter
1 onion, finely chopped
1 clove garlic, bruised and finely
chopped
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.
SAUCE
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.