Find your recipes and restaurants here

Tuna fish cakes

Recipe from: 18 March 2011

Ingredients 10
Servings 4
Time 30 mins


  • 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


10 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.


You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.