Makes around 10 fish cakes
Ingredients
- 2x 145g tins of tuna (either in water or brine), drained
- 2x spring onions, finely chopped
- 1/2 lemon zest and juice
- 1 medium egg
- 30-40g breadcrumbs
- Salt and pepper
Method
- Mix all of the ingredients either in a bowl or electric mixer
- Roll the mixture into golf ball sized balls and flatten
- Heat 2 tbsp olive oil in a large frying pan on a medium-high heat
- Lightly fry the fish cakes until golden on both sides
- Serve with your choice of dip – mayo, garlic mayo, sriracha mayo, sweet chilli sauce etc