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Tuna Fish Cakes with Cous Cous and Parsley Sauce

Ingredients

1 tin of Tuna in oil

2 slices of bread (as crumbs)

1 egg

1 cup of milk

¾ cup of cous cous

Parsley

Dill

1 dessertspoon of flour (plus some additional flour to coat fish cakes)

Salt

Pepper

Olive oil

Butter/Margarine

Lemon juice

1 onion

Method

Finely chop the onion and mix with the breadcrumbs and drained tuna. Add 1 dessertspoon of chopped dill, a squeeze of lemon, a pinch of salt and pepper to taste. Mix well. Add the egg and mix until incorporated. Sprinkle some flour onto a plate. Using your hand, ensure the mixture is well mixed and form into small balls. Squash each ball slightly and roll in the flour. You should make between 10 – 14 fish cakes, depending on size.

Put cous cous into a bowl and mix in a pinch of pepper, 1 teaspoon of chopped dill and one teaspoon of chopped parsley. Pour boiling water over the cous cous until just covered, add a good squeeze of lemon juice and stir well. Cover the bowl with cling film and leave to soak.

Add a little oil to a frying pan and put all the fish cakes in. Fry at a medium heat until bottoms are golden brown. Turn over and cook until they are golden brown all over.

While the fish cakes are cooking put a dessertspoon of flour into a cup or bowl and add a little milk, mix into a paste and add the remainder of the milk. Season with salt and pepper to taste. Leave to one side.

When fish cakes are cooked, place on kitchen paper to drain. Wipe any remains from frying pan with a piece of kitchen towel (careful: its hot!) and put a knob of butter or margarine in the pan and put over a low heat. As the butter/margarine melts, stir the milk mixture and pour in. Stir well and allow to boil. Continue stirring and simmer until the sauce begins to thicken then add parsley and stir in.

Uncover the cous cous and drizzle a little olive oil over it (or dot with butter/margarine). Fork the cous cous well mixing the oil and ‘fluffing up’ the grains. Serve cous cous onto individual plates. Place fish cakes on top of cous cous and pour sauce around.

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