A fresh and healthy lunch or dinner option that won’t break the bank is what you’ll get with these yummy tuna cakes and lemony dip!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the tuna cakes
½ onion, finely chopped
2 tins tuna, drained
2 potatoes, peeled, cooked and mashed
1 tbsp mayonnaise
2 eggs, beaten
1 tbsp lemon juice
1½ tsp paprika
¼ cup chopped coriander
1½ cups breadcrumbs
For the lemony dip
¾ cup mayonnaise
4 tsp lemon juice
1 tsp lemon zest
1 garlic clove, grated

METHOD
For the tuna cakes
1. Heat some oil in a pan over medium. Fry the onions until soft. Remove from the pan and pop into a large mixing bowl.
2. Add the tuna, mashed potatoes, mayonnaise, eggs, lemon juice, paprika, coriander and ½ cup of the breadcrumbs. Season to taste.
3. Divide the mixture into 6 and form into patties. Roll each patty in the remaining breadcrumbs.
4. Heat some more oil in the pan and fry each patty for 3–4 minutes on each side, until they are crispy and golden brown.
For the lemony dip
1. Whisk all the ingredients together until well combined. Serve with the tuna cakes.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

Discover more delicious options for tinned tuna with our sweet potato and tuna salad.

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