Method:

1). Makes 12 fishcakes.
2). Preheat the oven to 180 degrees Celsius. Brush a shallow muffin pan with melted butter (or use a non-stick muffin pan).
3). Heat the butter in a frying pan over medium heat, fry the onions for 5 minutes (until soft and golden).
4). Add garlic to the pan and continue to fry until fragrant (+- 2 minutes).
4). Remove from heat and cool slightly.
5). At the same time, steam butternut in a heavy-bottomed pot with a pinch of salt. Once very soft, remove from heat and mash.
6). In a large mixing bowl, mix together the onion mixture, tuna, pumpkin, lemon zest, parsley, and eggs until well combined. Season with salt and pepper to taste.
7). Spoon the mixture into the muffin pan and bake for 45 minutes or until golden brown and a skewer comes out clean.
8). Serve with brown rice, sweet potato or pumpkin mash and a salad.
9). In order to make a vegetarian version, use tinned jackfruit. Drain and fry chunks of jackfruit with a dash of olive oil or butter for 5 minutes in a pan until caramelised on the outside. Remove chunks and place on paper towel. Once cool use a fork to pull the pieces apart into strands. Substitute the tuna for jackfruit in the above recipe.