Classic tuna fish cakes
40 Min Serves 4
There’s nothing quite like classic tuna fish cakes to complement a comforting mid-week meal. Make these tender fish cakes with John West No Drain Tuna Chunks in Brine for a straightforward, yet wholesome meal.
- 1 can John West No Drain Tuna Chunks In Brine
- 450g potatoes
- 3 spring onions
- 1 tbs butter
- 60g mature Cheddar, grated
- 1 egg, beaten
- 1 tbs plain flour
- Black pepper
- 1 tbs fresh chives, chopped
- 100g fresh white breadcrumbs (approx.)
- Vegetable or light oil for frying
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
To prepare our Tuna Fish Cake Recipe peel and dice the potatoes (approx. 1cm). Steam or boil until tender (about 12 to 14 minutes), then drain and allow to cool. Meanwhile wash, peel and finely chop the spring onions and soften in the butter over a low heat for 2 minutes.
Place the John West Tuna Chunks in Brine in a large bowl with the spring onion and potatoes. Next add the cheese, half of the beaten egg and the flour, and season with black pepper.
Mix well, shape into balls and flatten slightly. Dip first into the remaining beaten egg, then into the breadcrumbs. Place the uncooked fishcakes on a plate, cover and chill for an hour before frying.
When you are ready to serve them heat a little oil in a large shallow frying pan and cook the fish cakes over a medium heat for approximately 4 minutes, or until they are hot throughout and each side is golden brown.
Serve the tuna fish cakes with a mixed leaf salad. For more information on all our Tuna Recipes please click here.
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