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Tuna Fishcakes
Irene MullerIrene Muller

Tuna Fishcakes

5 from 2 votes
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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Servings: 9 cakes
Course: Main Course
Cuisine: Asian, Global
Ingredients Method

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

Method
 

  1. Mix the tuna, breadcrumbs, lemon juice, and egg together.
  2. Add the spices, sweet chili, and  onions
  3. Press into the desired size and dust in flour.
  4. Shallow fry in a pan until golden brown.
  5. * Serve with mash and salad