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Tuna Fishcakes
Irene Muller
Crispy and golden, just as fishcakes should be. These tasty tuna fishcakes are simple to make and easy to pack for a lunchbox.
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Course
Main Course
Cuisine
Asian, Global
Servings
9
cakes
Ingredients
3
170 g cans
Light meat Tuna shredded in brine
3
slices of bread, crumbled
1
egg
salt and pepper to taste or...
1
tsp
lemon & black pepper
¼
cup
sweet chili sauce (optional)
1
grated onion
¼
cup
chopped parsley
flour for dusting
oil for shallow frying
juice of one lemon
Instructions
Mix the tuna, breadcrumbs, lemon juice, and egg together.
Add the spices, sweet chili, and onions
Press into the desired size and dust in flour.
Shallow fry in a pan until golden brown.
* Serve with mash and salad