Spicy Tuna Fish Cakes


Serves: 4 

1 large potato, peeled and cubed
320g tinned tuna, drained
1 egg
1/4 onionn, chopped
1 tablespoon Dijon mustard
1 tablespoon dry breadcrumbs, or as needed
1 1/2 teaspoons garlic granules
1 teaspoon dried Italian herbs or seasoning
1/4 teaspoon cayenne pepper
1 pinch salt and pepper to taste
1 tablespoon olive oil


1. Place the potato into a small pot and cover with salted water. Bring to the boil over high heat, then reduce heat, cover, and simmer until tender, about 15 – 20 minutes. Drain and allow to steam dry for a minute or two, then mash in a large bowl.
2. Mix the tuna, egg, onion, mustard, breadcrumbs, garlic, herbs or seasoning, cayenne pepper and salt and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into fish cakes.
3. Heat the olive oil in a frying pan over medium heat. Pan fry the fish cakes until browned and crisp, about 3 minutes on each side.