Food & Wine

Tuna fish cakes

Tuna fish cakes

Turn neglected tins of tuna into tasty fishcakes.

3 potatoes, peeled and cut into quarters
30ml butter or margarine
2 x 170g cans solid tuna, drained
4 spring onions, chopped
15ml chopped fresh parsley or 5ml dried
Salt and freshly ground black pepper to taste
60ml (35g) Snowflake Cake Wheat Flour
80ml sweet chilli sauce
Fresh lemon slices for garnishing

For the coating 
250ml (140g) Snowflake Cake Wheat Flour
3 eggs, beaten
250ml (120g) dried breadcrumbs


  1. Boil potatoes in salted water in a medium, heavy-based saucepan until soft. Drain, add butter and mash until creamy and fluffy.
  2. Add tuna, spring onions, parsley and seasoning to mashed potatoes and mix well. Roll mixture into small-size balls. Press down slightly to flatten.
  3. To make the coating: Roll fish cakes in flour, then dip into beaten egg and lastly, roll in breadcrumbs. Place onto a baking tray and refrigerate for about 30 mins to allow crumbs to set.
  4. Heat oil in a large, heavy-based frying pan. Gently fry fish cakes in hot oil until golden brown on both sides. Remove from oil and drain on paper towel. Serve with sweet chilli sauce. Garnish with lemon slices.

Substitute canned tuna with 500g fresh fish, such as hake. Cook, drain and flake.
Substitute breadcrumbs with ginger biscuits.

Recipe and image courtesy of 

is a national brand of premium free magazines available in centres across the country.

Click here

to see other Get It magazines in the network.