Tuna fishcakes with peas

4 servings Preparation: 10 mins, Cooking: 20 mins By Food24
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Ingredients (7)

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
2 Tbs breadcrumbs
flour — cake, for dusting
olive oil — for frying
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Method:

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).

 

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