These fish cakes are extremely economical as you use tinned tuna which I generally buy when it is on special, and they are scrumptious and easy to make - children would probably like them also, but you can always add some mashed potato if you want the tuna taste to be less strong.

The second night I ate these, I used them in a hamburger with salad, cheese, tomato sauce and mustard.

You could also add 1/2 tsp Thai curry paste, chilli paste, or grated ginger to the recipe to make them spicier. They're a good way to get kids to eat tuna because they don't have a strong tuna taste.

Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Makes: 2 servings

2 small tins John West tuna in springwater
1 large egg
1/2 small red onion, diced
1 cup coriander leaves
1 tblsp lime zest
100g thin hokkien or Ramen noddles -on shelf with Asian ingredients-Wokka is a good brand)

Drain the tuna very well.

Using a food processor or Bamix, blend until just combined.

Chop noodles on a chopping board and dice into 1 cm pieces. Add these to tuna mixture, and stir through thoroughly.

Divide tuna mixture into 4 patties.

Spray with oil or use a bit of olive oil in frypan and pan-fry until cooked through.

Serve with a salad, or make into a hamburger.


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