FISHCAKE WITH TOMATO SAUCE
5th March 2024
Category
Classical & MKD Recipes
Fat: 31.16g Protein: 14.42g CHO: 4.57g Kcal: 356 MKD 4.57g CHO TOTAL
Notes
Mo’s tip: You can use any oil of your choice.
You can also use any fish, but the values will change
Ingredients
- 12g Mature cheddar cheese
- 4g Garlic paste -GIA
- 14g Ground almonds
- 4g Mayonnaise – HELLMANN’S
- 25g Tuna in oil (drained)
- 50g Canned tomatoes – NAPOLINA CHOPPED
- 5g Basil
- 35g Cauliflower
- 12g Olive oil
- You will also need salt and pepper.
Instructions
- Reserve 6g of ground almonds, 4g olive oil and 3g of the basil leaves.
- Boil the cauliflower until just soft enough to mash with a fork, drain well.
- Add the grated cheese, tuna, 2g of GIA garlic paste, mayonnaise, 2g basil, 8g of ground almonds and a little seasoning.
- Mix well forming a ball, then put in the fridge for approximately 30 minutes to firm up (you can skip this if you are in a hurry!).
- Shape into a flat cake and coat in the reserved ground almonds.
- Heat the 8g of oil and fry the fishcake until browned on both sides, making sure it heats right through.
- Remove the fishcake then add the chopped tomatoes to the pan with a little black pepper, the remaining GIA garlic paste and reserved 4g of olive oil, cook until heated through, then add the chopped basil leaves into the sauce and serve with the fishcake.
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