For the tuna cakes, mix all the ingredients together well and form into small torpedo shaped patties. Place into the fridge to chill for 30 minutes. When firm, dip into the flour, beaten egg then into the mixture of oats and breadcrumbs. Fry in hot oil until golden brown then drain on kitchen paper to remove any excess oil. Serve the tuna cakes with spicy tomato sauce and a chilli and onion salad.

Serves 4

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