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Tuna Fish Cakes with Pea & Feta Couscous Salad

OVERALL time: 35 mins

Tuna Fish Cakes with Pea & Feta Couscous Salad

These easy tuna fish cakes are golden and crisp on the outside, tender on the inside, and paired with a fresh pea and feta couscous salad for a light yet satisfying meal that’s perfect for a quick weeknight dinner or relaxed lunch.

Tuna |
Fishcakes |
couscous |

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Number of servings

ingredients

For the dressing
  • 30 ml Olive oil
  • 60 ml Lemon Juice
  • 60 ml Fresh mint, roughly chopped
  • 15 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
For the salad
  • 100 g Couscous
  • 15 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
  • 185 ml Boiling water
  • 250 g Peas, cooked
  • 100 g Feta cheese, crumbled
For the fish cakes
  • 3 Tin of tuna in brine
  • 90 ml Self raising flour
  • 4 Spring onions, sliced
  • 30 ml Parsley chopped
  • 15 ml Cape Herb and Spice Portuguese Peri Peri Rub
  • 1 Large egg
  • 125 g Fat free cottage cheese
  • 1 Zest of lemon
For serving
  • Fresh lemon wedges

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 15 mins

For the dressing: 

Combine all ingredients together and mix well. 

Set aside until serving. 

For the salad:

Add the couscous to a heatproof bowl. 

Season with Cape Herb & Spice Greek Lemon & Herb Rub.

Pour over the boiling water and stir. 

Cover with a lid or plate and let stand for 5 minutes.

Fluff with a fork and allow to cool. 

Combine couscous, peas and feta cheese.

Just before serving - pour the dressing over the couscous salad and toss to mix thoroughly. 

For the fishcakes:

Drain tuna very very well. 

Squeeze every last possible drop of brine out of the tuna. 

Place in a large mixing bowl and add the rest of the ingredients.

Season well with Cape Herb & Spice Portuguese Peri Peri Rub. 

Heat a drizzle of olive oil in a frying pan. 

Using a quarter cup measure, scoop the tuna mixture into the cup and then dollop it into the pan, using a spatula to help you keep a nice neat cake shape. 

Cook until nicely golden brown and then carefully flip and cook the second side. 

Repeat until the mixture is finished - you should land up with 8 nicely sized fishcakes. 

Serve fishcakes alongside the couscous salad with fresh lemon wedges on the side and enjoy! 

Recipe by Lizet Hartley Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

Choose measurements conversions

ingredients

For the dressing
  • 30 ml Olive oil
  • 60 ml Lemon Juice
  • 60 ml Fresh mint, roughly chopped
  • 15 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
For the salad
  • 100 g Couscous
  • 15 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
  • 185 ml Boiling water
  • 250 g Peas, cooked
  • 100 g Feta cheese, crumbled
For the fish cakes
  • 3 Tin of tuna in brine
  • 90 ml Self raising flour
  • 4 Spring onions, sliced
  • 30 ml Parsley chopped
  • 15 ml Cape Herb and Spice Portuguese Peri Peri Rub
  • 1 Large egg
  • 125 g Fat free cottage cheese
  • 1 Zest of lemon
For serving
  • Fresh lemon wedges

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 20 mins | COOKING TIME: 15 mins

For the dressing: 

Combine all ingredients together and mix well. 

Set aside until serving. 

For the salad:

Add the couscous to a heatproof bowl. 

Season with Cape Herb & Spice Greek Lemon & Herb Rub.

Pour over the boiling water and stir. 

Cover with a lid or plate and let stand for 5 minutes.

Fluff with a fork and allow to cool. 

Combine couscous, peas and feta cheese.

Just before serving - pour the dressing over the couscous salad and toss to mix thoroughly. 

For the fishcakes:

Drain tuna very very well. 

Squeeze every last possible drop of brine out of the tuna. 

Place in a large mixing bowl and add the rest of the ingredients.

Season well with Cape Herb & Spice Portuguese Peri Peri Rub. 

Heat a drizzle of olive oil in a frying pan. 

Using a quarter cup measure, scoop the tuna mixture into the cup and then dollop it into the pan, using a spatula to help you keep a nice neat cake shape. 

Cook until nicely golden brown and then carefully flip and cook the second side. 

Repeat until the mixture is finished - you should land up with 8 nicely sized fishcakes. 

Serve fishcakes alongside the couscous salad with fresh lemon wedges on the side and enjoy! 

Recipe by Lizet Hartley Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

Gallery

Products used in this recipe

Portuguese Peri Peri Rub

Portuguese Peri Peri Rub
Greek Style Lemon & Herb Rub

Greek Style Lemon & Herb Rub