Makes about 12 tuna cakes
2 x 175 g cans tuna, drained
1 egg, beaten
2 Tbsp. parsley, chopped
1 small onion or 6 spring onions, chopped
1/2 cup potato mash
1/4 cup flour
Salt and freshly ground black pepper to taste
Oil for frying
To make the tuna cakes, mix all the ingredients together in a bowl.
Form small cakes with your hands.
Arrange the tuna cakes on a tray and place in the fridge for several minutes.
Heat more oil in frying pan and fry the cakes until golden brown.
Serve with the dipping sauce of your choice e.g sweet chillie sauce and lemon wedges.
Fish cakes freeze well. Simply wrap each one in clingfilm and freeze for no longer than 2 months.
Adapted from: Rhodes recipes