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Tuna Melt Fishcakes

Serves 4 · 45 minutes

Suits: Pescatarian. Allergens named in the ingredients: Eggs, Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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, zested and juiced
Olive oil
Salt
Pepper

Method

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.