Ingredients:
- 400g tinned tuna chunks in olive oil (drained)
- 150g Apetina cheese
- 100g sun-dried tomatoes in oil (drained and chopped
- 250g potatoes (peeled)
- 2 slices of bread (soaked in water and drained)
- 2 eggs
- 1 clove of garlic (finely chopped)
- 4tbls fresh flat leaf parsley (chopped)
- 2 lemons (unwaxed)
- 150g toasted and finely blended bread crumbs
- 3tsp grounded black pepper
- 200g Green beans
- 50g Sesame seeds
- 4tbls extra virgin olive oil
- Salt to taste
Method:
- Boil and mash the potatoes and place in a large bowl. Once cold add the bread, eggs, tuna, Apetina cheese, tomatoes, garlic, parsley, salt and pepper and mix well together. Add the zest and the juice of half a lemon, stirring continuously.
- Once the mixture is ready, use your hands to make medium size balls, flattening them gently, and coat in the breadcrumbs. When ready place them on a tray on baking paper and bake in pre-heated oven of 180º for approx. 15 minutes.
- In the meantime cook the green beans in salted boiling water until al dente. Drain and place in a large bowl with the sesame seeds. Dress with extra virgin olive oil, a squeeze of lemon juice and season with salt.
- Once the fishcakes are cooked, serve them with the crunchy green beans.
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