Tuna fishcakes

4 servings Prep: 20 mins, Cooking: 10 mins
Rate this recipe
Simple, delicious and filling.

By Food24 April 16 2014
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Ingredients (10)

1 tuna — tinned, drained
200 g potatoes — mashed
2 spring onions — chopped
1 tsp fresh parsley — chopped
1 tsp sweet chilli sauce
1 tsp lemon juice
1 eggs — beaten
flour — cake, seaoned with Aromat
oil — for frying
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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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