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Tuna, Feta And Dill Cakes - Core




Source of Recipe


WW Community


List of Ingredients




2 x 95g cans Tuna in Springwater, drained, flaked
¼ cup (35g) semi-dried tomatoes (not in oil), chopped
¼ cup (35g) crumbled fat free feta cheese
3 (400g) medium desiree potatoes, peeled cooked, mashed
2 tbs (15g) FF parmesan cheese
¼ cup (45g) pitted drained kalamata olives, finely chopped
1 tbs chopped fresh dill
2 eggs, lightly beaten
½ cup (25g) dried (packaged) breadcrumbs (POINTS)
olive Oil
½ cup(130g) Fat Free Sour Cream
1 tbs (25g) sweet chilli sauce, to serve (POINTS)
mixed lettuce leaves, to serve

Recipe



1. In a large bowl, combine the tuna, semi dried tomatoes, feta, potatoes, parmesan cheese, olives, dill and egg. Using a ¼ of a cup measure and wet hands form 8 round patties. Coat lightly in breadcrumbs and spray with oil spray.
2. Heat a non stick frying pan over a medium heat. Spray lightly with oil spray and cook patties in batches for 3 – 4 minutes on each side or until golden.
3. Combine the sour cream and sweet chilli sauce in a small bowl. Serve the tuna cakes with a dollop of sour cream mixture and a mixed leaf salad.