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Tuna Fish Cakes
tinned good quality
in spring water or olive oil, drained
(leftover boiled or roasted potatoes can be used)
, outer leaves removed and finely chopped
Philadelphia Light with Garlic & Herbs
, for frying
zest and juice of 0.5
wedges, to serve
leaves, to serve
In a bowl combine 3 tablespoons of Philadelphia Garlic & Herbs, the grated celery, zest and juice of 1⁄2 lemon, 1 tbspn of chopped flat leaf parsley and mustard, if using, in a bowl. Check for seasoning and set aside until ready to serve.
Mix the tuna, spring onions, 2 tablespoons of Philadelphia Garlic & Herbs and remaining parsley into the potato until well-combined. Season well with salt and pepper. Divide the tuna mixture into 8 equal portions and shape into fish cakes about 1.5 cm thick.
Heat 3 tbsp sunflower oil in a large pan. Dust the fish cakes on both sides with flour and fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve 2 fish cakes per person alongside some fresh salad, a spoonful of the creamy celery and a wedge of lemon.
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