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