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Mediterranean Fish Cakes - LBS21

If you are looking for something that is simple to cook and can be used for any particular occasion these mediterranean fish cakes are ideal for you. While this recipe is rich in taste and very healthy, it is a good alternative for a children’s snack or a burger with a difference.

Preparation and Cooking time: 35 minutes

Serves: 6



You will need:

Lamb Brand Breadcrumbs 55g

Lamb Brand Plain Flour 30g

Lamb Brand Dry Chickpeas 15g

Lamb Brand Cannellini Beans 15g

Lamb Brand Mixed Herbs 1tbsp

Lamb Brand Parsley 1tbsp (or brunch of fresh parsley)

Lamb Brand Basil 2 tsp

Lamb Brand Chilli Flakes 1 tsp

Tuna Chunks 255g, drained

Shrimps 128g, drained

Life Sun-dried Tomatoes 5, chopped

Small Onion 1, 55g, chopped

Garlic 4 cloves

Egg 1

Olive Oil 3tbsp, divided


1. Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool. 

2. Place the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil into a food processor. Then add all herbs, chilli flakes, chickpeas and beans. Pulse on medium setting until finely chopped.

3. Place tuna and shrimp into food processor, and pulse on low. Gradually pour in breadcrumbs, continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture). 

4. Form the mixture into palm-size patties, about 2.5cm thick. Place on a plate, cover, and refrigerate for 1 hour. 

5. Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Dredge patties lightly in flour; shake off excess flour, and place patties in the skillet. Cook until golden brown on both sides.

6. Serve these patties with fresh salad, in a bun or as a BBQ item. These cakes can also be made in a smaller size to be served during parties.