Zinger Tuna Fishcakes
If you're looking for ideas for how to use your store-cupboard tinned tuna, these spicy tuna fishcakes could hit the spot! We've livened things up, coating them in our popular Zinger crispy coating for a burst of chilli heat. We'd say they're medium hot, but tweak the chilli powder and fresh chilli to taste.
Pages 230 - 232
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Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Use tuna steaks in spring water rather than tuna in oil. These tins of tuna hardly contain any spring water, so the tuna is almost dry and perfect for holding together in fishcakes. Tuna in oil will make the fishcakes too soft. If you use tinned tuna in brine or in a larger amount of spring water, make sure to drain well and squeeze out the excess liquid.
Floury potatoes such as King Edwards are good for mashing.
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