Welcome to my spicy tuna fish cakes recipe.
I must say I am a huge fan of fishcakes and there is something about a fishcake. Growing up in England there is always this addiction to the traditional fishcake. You would go to the seaside and have fishcake with chips and maybe some gravy.
Most people (especially of the grandparent generation) would have a Friday night fish supper that would normally involve fishcake and chips or the traditional fish and chips. Even though it wasn’t healthy, the reason they were never obese back then is because the rest of the week they would eat healthy and wouldn’t have daily takeaways like today’s generations.
Those fishcakes from the British chippy would usually have a layer of potato with a layer of fish and then it would be deep fried in batter. So I was a hunt for Paleo version and with my love for tuna came up with this excellent alternative.
It is 100% Paleo approved, is full of flavour and you will feel like you are getting an unhealthy meal with how nice it tastes.
- 3 Cans Tuna (in water)
- 1 Egg White (beaten lightly)
- 64g Desiccated Coconut
- 2 tbsp Chopped Fresh Coriander
- 1Tbsp Olive Oil
- 64g Cucumber (into small cubes)
- 32g Paleo Mayonnaise
- ½ Tsp Chilli Powder
- Add the tuna, egg white, coconut, coriander and chilli powder into a mixing bowl and mix well.
- Divide the mixture into 4 equal sized portions, shaping each into a ¾ inch thick tuna cake.
- Heat a large non-stick frying pan over medium heat. Coat the pan and tuna cakes with olive oil.
- Add the tuna cakes and cook for a couple of minutes on each side or until lightly browned.
- While the tuna cakes and cooking, add the cucumber to the mayonnaise in a small bowl and mix well.
- Serve with the tuna cakes.