Tuna fish cakes

Recipe from: 18 March 2011

Ingredients 10
Servings 1
Minutes 30 mins


Serving Change
  • 1
    tin of tuna drained
  • 200
    mashed potato
  • 2
    spring onions chopped
  • 1
    parsley chopped
  • 1
    sweet chilli sauce
  • 1
    lemon juice
  • 1
    beaten egg
  • cake flour seasoned with Aromat
  • breadcrumbs
  • oil for frying


30 mins
Mix the drained tuna with the potato, spring onions, parsley, chilli sauce & lemon juice.
Form into rounds and leave in the fridge to firm for 30 minutes.
Put the egg, flour & breakcrumbs onto 3 separate dishes.
First flour the fishcake, then dip into the egg and lastly into the breadcrumbs.
Chill again in the fridge for a while.
Fry in shallow oil until crisp and golden.

Reprinted with permission of Sous Chef.
To visit Sous Chef’s blog, click here.



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