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.