Tuna fish cakes

Preparation Time: 20 minutes

Cook Time: Approximately 10 minutes

Serves: 4 to 6 people

Turn neglected tins of tuna into tasty fishcakes.

Ingredients

35g Snowflake Cake Wheat Flour

3  potatoes, peeled and cut in quarters

30ml butter or margarine

2  x 170g cans solid tuna, drained

4  spring onions, chopped

15ml chopped fresh parsley or 5ml dried

1  Salt and freshly ground black pepper to taste

80ml sweet chilli sauce

1  fresh lemon slices for garnishing

For the coating

140g Snowflake Cake Wheat Flour

3  eggs, beaten

120g dried breadcrumbs

Method

• Boil potatoes in salted water in a medium, heavy-based saucepan until soft. Drain, add butter and mash until creamy and fluffy.

   

• Add tuna, spring onions, parsley and seasoning to mashed potatoes and mix well. Roll mixture into small-size balls. Press down slightly to flatten.

   

• 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.

   

• 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.

By Snowflake | https://www.snowflake.co.za/recipes/tuna%20fish%20cakes