Cookbook:Tuna Melt Fishcakes
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|Tuna Melt Fishcakes|
This practical and tasty recipe can be served either hot or cold as a fast main course or for a picnic or a buffet.
- 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 and pepper
- Preheat oven to 180F 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.
- Put in the oven for 25-30 minutes and serve warm or cold with lemon juice and a green salad.