Cookbook:Tuna Melt Fishcakes
| Tuna Melt Fishcakes | |
|---|---|
| Category | Fish recipes |
| Servings | 4 |
| Time | 45 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This practical and tasty recipe can be served either hot or cold as a fast main course or for a picnic or a buffet.
Ingredients
[edit | edit source]- 200 g tuna in olive oil
- 200 g ricotta cheese
- 2 eggs
- 50 g capers
- 100 g breadcrumbs
- 50 g grated parmesan cheese
- 1 tablespoon chopped parsley or basil
- 1 lemon
- Olive oil
- Salt
- Pepper
Procedure
[edit | edit source]- Preheat oven to 180ºC before beginning preparation.
- In a bowl beat the eggs and mix in well the drained tuna with the ricotta.
- Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.
- Distribute a trickle of olive oil in an ovenproof dish.
- Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.
- Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad.