|2 can||tuna — solid, tinned in brine and drained|
|1||eggs — large, beaten|
|4||spring onions — finely chopped|
|1/4 cup||red pepper — finely chopped|
|flour — cake, 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)