|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|
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.