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Make these quick and easy tuna fish cakes in under 15 minutes!
Our family goes through a few cans of tuna in a month. These tuna fish cakes are super easy and quick to prepare and if there are any leftover, can be frozen. In addition, it’s a versatile meal that can be served as either lunch or supper with a fresh garden salad, rice or potatoes. Check out our crunchy noodle salad and beetroot rocket salad recipes for some inspiration. Adding a tablespoon of mayonnaise and Mrs Balls chutney is what differentiates it from other fishcakes. As a South African we grew up with our pantries always well stocked with Mrs Balls Chutney. The sweet and flavoursome taste of Mrs. Balls Chutney goes with many types of food and can be found in any shop in South Africa or in New Zealand at Countdown, The South African Shop, or even online through Amazon.
Why is Tuna good for you?
According to The Spruce Eats, tuna is a source of high-quality protein and has almost no fat. It contains all essential amino acids needed by the body for growth and maintenance of lean muscle tissue. Tuna is a good source of omega-3 fatty acids and above all it has a large range of benefits. For instance: improving eye health, improving risk factors for heart disease, and even reducing symptoms of ADHD in children.
15 Minute Tuna Fish Cakes with Mrs Balls Chutney
These easy tuna fish cakes with Mrs Balls Chutney should take you no longer than 15 minutes to prepare and cook. It’s as simple as whisking the egg, mayo, and chutney together and adding the salt, pepper, and chopped parsley. Slice the spring onion and add with the tuna to the egg mix. Finally, combine the breadcrumbs and fry in a shallow pan until cooked and golden brown.
Tuna fish cake recipe South Africa
The magic is these fish cakes can be frozen and kept for up to three months. Simply shape them into fish cakes, and stack them in layers separated by greaseproof sheets in a plastic tub. Shallow fry them from frozen in a little bit of olive oil.
Until next time!
Tuna Fish Cakes with Mrs Balls Chutney
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Food Processor
- Measuring Spoons and Cups
- 2 Cans Tuna Drained
- 3 Slices Bread Crumbed (Using Food Processor)
- 1 Egg Whisked
- 1 Spring Onion Sliced
- 1 Tbsp Mayonnaise
- 1 Tbsp Mrs Balls Chutney
- Pinch Parsley Chopped
- Salt & Pepper To Taste
- Olive Oil To Fry
- Put the bread in a food processor and pulse until it crumbs.
- Mix together the whisked egg, mayo, chutney and seasoning (salt and pepper).
- Add the chopped parsley.
- Add the tuna to the egg and mix well.
- Stir in the spring onions and breadcrumbs and combine.
- Shape the tuna mixture into medium sized fishcakes.
- Heat a little oil in a heavy-based frying pan. Fry the fishcakes over a moderate heat for +- 3 minutes on each side or until cooked and golden brown.