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