Tuna fishcakes

Recipe from: 19th September

Ingredients 7
Servings 1
Minutes 00:10


Serving Change
  • 2
    solid tuna in brine-drained
  • 1
    large egg beaten
  • 4
    spring onions finely chopped
  • 1/4
    finely chopped red pepper
  • 2
  • cake flour for dusting
  • olive oil for frying


Place the tuna, egg, spring onions, red pepper and breadcrumbs
in a bowl and mix well.

Shape the mixture into 8–12 fishcakes and place in the fridge for 15 minutes to firm.

Dust the fishcakes with flour.

Heat a little oil in a non-stick frying pan and fry the fishcakes until golden all over. Drain on paper towel and serve with peas, baby potatoes and a salad.

Extracted from “Cook with Josh” by Josh Thirion (Random House Struik)


Read more on: potatoes  |  fry  |  recipe  |  vegetables  |  fish


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