Tuna fish cakes are easy to prepare and can be served as a snack, starter or as part of a meal along with salads, boiled rice or cooked vegetables.
Tinned tuna fish 150 grams
Potatoes 2 nos
Butter 1 tablespoons
Mayonnaise 1 tablespoon
Spring onions finely chopped 2 tablespoons
Lemon zest from 1 Lemon
Bread crumbs 2 tablespoons
Egg 1 nos
Salt and pepper to taste
Peel and slice the potatoes into medium sized pieces.
Heat water in a deep pan and add some salt and cook the potatoes until they become tender and cooked.
Drain the potatoes using a colander or slotted spoon.
Heat butter in a pan and add the drained potatoes, drained tuna, mayonnaise, spring onions, lemon zest Black pepper powder and salt and mash them to a fine paste using the back of your spoon, a fork or potato masher.
Beat the egg finely and place in a shallow bowl.
Place the bread crumbs and and wheat flour in another two separate bowls.
Now shape the potato tuna mix into small balls of even size
Flatten each ball between your palms to make them a little bit flat.
Now dip each of the tuna cakes first in the flour, then in the beaten egg and then cover them with bread crumbs.
Preheat the oven to 180°c and bake for 15-18 minutes till the outside crust of the tuna cakes becomes golden brown.
Remove from the oven and allow to cool.
Serve along with suitable sauce as a snack or serve along with boiled rice or vegetables as a main dish or along with leafy salads.