Four Cheese Lobster Toastie

Method

• To make Tuna Fish Cakes, start by draining the canned tuna. 
• While the rice is cooking, prepare the eel by grilling or frying it.
• Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
• Put the oats in the blender or food processor, slightly broken up.
• Coat the fillets with the butter mixture while grilling.
• Heat a large skillet over medium-high heat and add the fish cakes.
• Add four kinds of cheese, a good grating of nutmeg, and seasoning to your sauce. Stir over a low flame until completely melted.
• Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
• Spread mayonnaise on one side of the two slices of bread. Evenly distribute the lobster and cheese sauce among them.
• Set an oven to 160°C/140°C/3 flames.
• Fry the sandwich for 2-3 minutes on each side over medium heat in a large frying pan, in batches if possible, until brown.
• Transfer the fried sandwiches to a baking sheet and bake them for 5-10 minutes.
• Drain the pickled cucumber. Add the dill to it.
• Serving Suggestions: To serve the sandwiches, cut them in two and offer a healthy pile of cucumbers.