SANDY’S TUNA FISH CAKES
I absolutely love tuna fish cakes ever since I had them at Tashas a long while back. Living quite far away from the nearest Tashas, I made a plan to make my own. It’s healthy, light and if you’ve made extra patties, you could make tuna burgers too.
Here is the recipe:
TUNA FISH CAKE RECIPE:
- 2 big tins of flaked tuna in brine, drained (or 4 small tins)
- large bunch of flat-leaf parsley, chopped
- 1 large onion, chopped
- 1 /12 to 2 teaspoons dried chilli flakes
- 1 cup cornflake crumbs (I use cornflake crumbs, as its gluten-free)
- 4 tablespoons sweet and sour soy sauce
- 2 tablespoons sweet chilli sauce
- 1 jumbo egg
- salt and pepper to taste
- flour for dusting
- coconut/olive/sunflower oil for frying
- sweet chilli sauce to serve
- Mix all the ingredients together in a bowl. I like to use the electrical mixer with the paddle attachment. If it’s too dry, add another egg, if it’s too moist, add more crumbs. (This all depends on how well, or not, you’ve drained the tinned tuna beforehand)
- Flour your hands and shape mixture into balls of about 100gr and flatten slightly to form a patty shape. Roll on the sides to ‘
neaten‘ the patty.
- You can leave them in the fridge until you need to fry them.
- Fry in a bit of oil until all the sides are golden brown. This is NOT a deep fry, so very little oil is needed, however I like to spray non-stick spray on to the pan before adding the oil. Because the tuna is already cooked, this process doesn’t take too long. Just turn and fry on all sides of the fish cake to ensure a warm middle.
- Serve with sweet chilli sauce, salad and any green vegetable like long stemmed broccoli or green beans. Sometimes I make a potato salad, but in this case I just added some low-fat mayo to the sweet chilli sauce.
Enjoy every single bite!
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