Canned tuna isn't only for soggy tuna and mayo sandwiches. Turn that boring can of tuna into these fragrant and flavorful fish cakes. 

What You'll Need - Makes 6-8 Cakes 

  • 2 Cans Tuna Chunks In water (175g Each)

  • 3 Eggs

  • 2 Spring Onions

  • 2 Red Chillies

  • 2 Garlic Cloves

  • Thumb Sized Piece Ginger

  • 1 Lemon

  • 1/2 Pack Fresh Coriander (About 15g)

  • Salt & Pepper

  • Bread Crumbs

  • Flour

Prep - 15 Minutes 

  • Open the cans of Tuna and drain the water. Make sure to squeeze all the water out.

  • Place the tuna in a bowl

  • Finely chop spring onions and chili and add them to the tuna

  • Grate the garlic and ginger or pound them in a pestle and mortar and add them to the tuna

  • Add the juice of 1 lemon into the tuna

  • Season with salt and pepper

  • Break 1 egg into the tuna and add 1 Tablespoon of flour and combine.

  • Separate the tuna mixture into 6-8 equal portions

  • Break the other 2 eggs in a bowl and whisk

  • Set up the flour and bread crumbs on plates

  • Lightly flour your hands and take each tuna portion and mould into a round disk (as pictured)

  • Carefully place it and cover with flour, then the egg and lastly the bread crumbs. Do this for the remaining tuna portions

Let's Get Cooking - 5 minutes 

  • Place cooking oil (about 2 cups) in a large pan and allow it to heat up.

  • Once the oil is hot reduce your stove to medium heat

  • Place the fish cakes in the pan and cook each side until golden brown (about 2 minutes)

  • Serve with a side salad for a light lunch