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Quark Mini Tuna Fishcakes

Quark Mini Tuna Fishcakes

Ingredients

  • 2 cans of tuna in water (about 185g)
  • 2 medium eggs
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 40g fresh parsley (finely chopped)
  • 1 teaspoon salt
  • freshly ground pepper
  • 200g Arla Quark
  • 75g bread crumbs
  • 1 tablespoon vegetable oil

Serves: 4

Preparation

  • Lightly fry onions and garlic in a pan first. Drain the tuna and place in a bowl. Stir in the eggs, onions, garlic, parsley, salt and pepper.
  • Add the quark and breadcrumbs and mix all the ingredients together really well (probably easiest to use your hands!) and put the bowl covered in the refrigerator for about 10/15 minutes.
  • Then form the mixture into approx 24 balls and add half of the veg oil to a frying pan.
  • Fry 12 balls over a moderate heat for about 12 minutes, turning them occasionally. Once thoroughly cooked remove from the pan and keep warm in the oven.
  • Repeat this step with the remaining 12 balls until thoroughly cooked.

Serving suggestion: Ideally serve with a tomato sauce and cooked pasta.

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