Crispy Tinned Tuna Fish Cakes
I usually use fresh fish but I didn’t want to go out to the store so I used the tinned variety today which turns out just as delicious.
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hours
- Yield: 16-20 depending on size 1x
Ingredients
Scale
- 4 Cans Tuna (drained)
- 2 Potatoes (cubed & boiled)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Paprika
- 2 Teaspoon Lemon Juice
- 1 Tablespoon Sour Cream
- 2–3 Green & Red Chillies (chopped)
- Chopped Coriander/Dhania
- Salt & Pepper to taste
Dipping
- 2 Eggs (beaten)
- Breadcrumbs
Instructions
- Cook potatoes in water, then drain and mash the potatoes.
- In a large bowl add all the ingredients to the fish and mix together.
- Shape and set on a baking sheet then place in the fridge for 10 minutes.
- Remove from fridge and start by dipping in egg first then roll in crumbs.
- Fry on medium heat until golden brown.
- Serve with your favorite dipping sauce and enjoy!!
Notes
Prepared, tried, and tested Rochelle Lazarus Govender from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 70
- Sugar: 1
- Sodium: 55
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 8
- Cholesterol: 34
Keywords: tinned fish cakes
Find it online: https://esmesalon.com/crispy-tinned-tuna-fish-cakes/
