Tuna Chilli Fishcakes

Don’t let a lack of prep ruin your week – make these tuna fish cakes for your lunch and/or dinner!

Makes 6 fish cakes


2 tins of tuna drained
Approximately 500g potatoes
2 eggs
2 teaspoons easy garlic
2 teaspoons sriracha
1 lime zest & juice
1 teaspoon ginger
1 chopped red onion
1 chopped pepper

1. Peel and boil the potatoes
2. Once soft, mash the potatoes
3. Mix all ingredients together
4. Split the mix in six and mould into the fish cakes
5. Grill or lightly fry the fish cakes on each side for 3-4 mins

Serve for lunch or dinner (can eat hot or cold)

Dr Claire Cleland

author: Claire Cleland

Claire is a qualified nutritionist accredited by the Association for Nutrition and has over eight years experience in the fields of nutrition and public health. Currently she splits her time between CrewFit and her work as a public health researcher where she focuses on the design and development of physical activity and nutrition interventions. Read More