Apetina

Materials

• 400g tinned tuna chunks in olive oil (drained)
• 150g APETINA Cheese
• 100g sun-dried tomatoes in oil (drained and chopped)
• 250g potatoes (peeled)
• 2 slices of bread (soaked in water and drained)
• 2 eggs
• 1 clove of garlic (finely chopped)
• 4 tbsp. fresh flat leaf parsley (chopped)
• 2 lemons (unwaxed)
• 150g toasted and finely blended bread crumbs
• 3 tsps. grounded black pepper
• 200g green beans
• 50g sesame seeds
• 4tbls extra virgin olive oil
• salt to taste

Method

Boil and mash the potatoes and place in a large bowl. Once cold add the bread, eggs, tuna, APETINA cheese, tomatoes, garlic, parsley, salt and pepper and mix well together. Add the zest and the juice of half a lemon, stirring continuously.

Once the mixture is ready, use your hands to make medium size balls, flattening them gently, and coat in the breadcrumbs. When ready place them on a tray on baking paper and bake in pre-heated oven of 180° for approximately 15 minutes.

In the meantime, cook the green beans in salted boiling water until al dente. Drain and place in a large bowl with the sesame seeds. Dress with extra virgin olive oil, a squeeze of lemon juice and season with salt.

Once the fishcakes are cooked, serve them with the crunchy green beans.