Lemon & pepper-crusted tuna fish cakes with Brussels slaw

Name: Lemon & pepper-crusted tuna fish cakes with Brussels slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 2 x 160g cans Essential Tuna Chunks In Spring Water, drained; 80 g Cooks’ Ingredients Lemon & Pepper Crust; 25 g pack flat leaf parsley, most finely chopped, a few whole leaves to serve; 1 Essential Lemon, ½ for squeezing, ½ cut into wedges; 4 tbsp 0% fat Greek yogurt; 2 Essential Free Range White Eggs, beaten; 1 tsp Essential Creamed Horseradish Sauce; 1 small Essential Carrot, peeled and finely shredded; 80 g Essential Radishes (about 5 or 6), finely sliced; 100 g pack trimmed baby Brussels sprouts, finely shredded; 2 tbsp Essential Olive Oil

These fishcakes take inspiration from Maryland crab cakes which are bound together with mayonnaise. Ours use 0% fat yogurt instead, as a healthier alternative

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Serves2
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

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2 x 160g cans Essential Tuna Chunks In Spring Water, drained
80g Cooks’ Ingredients Lemon & Pepper Crust
25g pack flat leaf parsley, most finely chopped, a few whole leaves to serve
1 Essential Lemon, ½ for squeezing, ½ cut into wedges
4 tbsp 0% fat Greek yogurt
2 Essential Free Range White Eggs, beaten
1 tsp Essential Creamed Horseradish Sauce
1 small Essential Carrot, peeled and finely shredded
80g Essential Radishes (about 5 or 6), finely sliced
100g pack trimmed baby Brussels sprouts, finely shredded
2 tbsp Essential Olive Oil

Put the tuna in a bowl and mash with the back of a fork. Tip in ½ the lemon and pepper crust, the chopped parsley, a good squeeze of lemon juice, 2 tbsp yogurt and the eggs. Season and stir together until well combined. Split the mixture into 4 and shape into patties. Pour the remaining crust onto a plate and coat the fish cakes with it, then chill in the fridge to firm up.
Meanwhile, make the slaw. Put the remaining 2 tbsp yogurt in a large bowl and add the horseradish and remaining lemon juice. Season and stir to combine. Add the carrot, radishes and sprouts, then mix to coat.
Heat 1 tbsp oil in a nonstick frying pan and add the fish cakes. Cook for 2-3 minutes on each side, until golden and piping hot throughout, adding a little more oil if needed. Serve with the slaw, lemon wedges and a scattering of the remaining parsley leaves.