Tuna Potato Cakes


  • Tuna Potato Cakes
  • 1x 185g can

    Sealord Tuna in olive oil (drained)

  • 2 cups

    mashed potatoes

  • 1

    red capsicum

  • 1

    egg white

  • 3 tbsp

    plain flour

  • salt and pepper

  • 2-3

    chives, chopped finely

  • 2-3 tbsp

    olive oil

  • Red Onion Relish
  • 1/4 cup

    olive oil

  • 2

    red onion

  • 2 tsp

    flaky salt

  • 2 tbsp

    brown sugar

  • 1



  1. Roast the red capsicum and once cooled remove the skin and slice.
  2. In a bowl mix together capsicum and mashed potato. Then add the egg white, flour, chopped chives and Tuna.
  3. Season and mould into four large potato cakes. Refrigerate for 5 minutes.
  4. Heat olive oil in a non-stick pan over a medium heat, add the four cakes and cook for eight or so minutes, turning once or until browned and heated through. Transfer to a plate and keep warm.
  5. To serve place on a plate with some dressed salad leaves and your favourite chutney.