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Tuna Fish Cakes

Tuna Fish Cakes
  • 2 x 185g cans Saldanha Flaked Light Meat Tuna in Brine and Vegetable Oil with Lemon and Black Pepper, drained
  • 3 slices wholewheat bread, crusts removed and crumbled
  • ½ onion, finely chopped
  • 3 tbsp green pepper, finely chopped
  • 30ml milk
  • 1 egg, beaten
  • Salt and black pepper to taste
  • 2 handfuls fresh rocket leaves
  • ½ cup flour, for dusting fish cakes
  • 3 tbsp oil for mixture
  • ½ cup vegetable oil, to fry fish cakes in


  • Half an avocado, cubed
  • 2 red spring onions OR half a small red onion, finely sliced or chopped
  • Half a papino, cubed
  • 1 tbsp coriander, chopped
  • A squeeze of lemon juice
  • 1 small red chilli, chopped - optional
  • Lemon wedges for serving
  1. Thoroughly mix all the ingredients for the fish cakes together and shape into patties.
  2. Dust with flour.
  3. Preheat oil in a heavy based pan.
  4. Fry for 2 minutes on each side until golden brown.
  5. For the salsa, mix all the ingredients together.
  6. Place rocket leaves on plate and top with 2 fish cakes.
  7. Serve with the salsa and a wedge of lemon.

Takes about 40 minutes.

Optional: Instead of salsa, serve fish cakes with 60ml mayonnaise mixed with 2 chopped spring onions, a squeeze of lemon juice, salt and freshly ground black pepper to taste.

Tasty tip: Serve with a salad or grilled vegetables in season.

2 - 4