tuna cake.jpg


2 cans shredded tuna, drained

1 large egg, beaten

4 medium spring onions, finely chopped

60ml red pepper, finely chopped

2 Tbsp Wholewheat couscous or wholewheat breadcrumbs

3 Tbsp self-raising flour, for dusting

Non-stick olive oil cooking spray for frying


Place first five ingredients in a bowl and mix well.

Shape mixture into 8-12 fishcakes and place in fridge for 15min to firm

Dust fishcakes with flour

Fry until golden all over

Drain on kitchen paper and serve.


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