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Tuna Fishcakes with Mustard Dill Yoghurt
Sauce
- 400 g potatoes, peeled and chopped (2 medium)
- salt and freshly ground black pepper
- 3 tablespoons non-fat plain yoghurt
- 1 teaspoon dried dill
- 1 tablespoon chopped capers
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon rind
- 1 x 185 g can tuna in springwater, drained and flaked
- 1 teaspoon cornflour
- Mustard Dill Yoghurt Sauce (page 167) to serve
Boil, steam or microwave potatoes until tender. Drain and mash with salt, pepper and yoghurt. Refrigerate until mixture is cooled.
Add dill, capers, lemon juice and rind to potato mixture and mix well. Add tuna and cornflour and mix until just combined. Season with salt and pepper.
Shape into 8 patties and place on a plate. Cover and refrigerate to chill. Lightly spray a non-stick frying pan or barbecue hotplate with vegetable oil spray.
Cook patties on medium-low heat for 5-6 minutes each side, or until
golden brown. Serve with Mustard Dill Yoghurt Sauce. Makes 4 as entree-
sized serves.
Per serve: Kilojoules: 492 Calories: 118 Fat: 0.5 g
Saturated fat: O. 1 g Fibre: 1.8 g
Carbohydrate: 15.8 g Protein: 12.4 g
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