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Spicy Tuna Fishcakes


Spicy tuna Fishcakes

bar Spicy Tuna Fishcakes

Picture by Werner Van Peppen

Makes 30 cakes

200g can tuna in oil, drained
¼ tsp salt
2 green chillies, finely chopped
2 slices bread, ground into breadcrumbs
250g potatoes, peeled, boiled and mashed
½ tsp ground coriander or a handful of fresh coriander leaves, washed and finely chopped
1 tbsp sunflower or olive oil


In a large bowl, mix the tuna, salt, chillies, breadcrumbs, mashed up potatoes and coriander together until it forms a coarse paste. Take a spoonful of the mixture, the size of a table tennis or golf ball, and flatten to make a small burger shape. Repeat with the remaining mixture. Heat the oil in a frying pan and shallow fry the burgers for 2 minutes on each side until golden brown.

Drain on kitchen paper. Serve hot with onion mayonnaise.


(c) 2012

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