Zinger Tuna Fishcakes

  • 20MINS
  • 45MINS
  • Serves 4
  • 359KCAL

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.

Featured On
Pages 230 - 232

This recipe is currently only available in our book. You can get it here

Zinger Tuna Fishcakes pinchofnom.com

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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