For the fish cakes, bring a large saucepan of salted water ... Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and ...

Bake for a final 10 minutes or until the fishcakes are crisp, golden-brown and hot all the way through. Serve the fishcakes warm with the sweet potato fries on the side. The coated fish cakes can ...

Charlene Knaps Super Simple Tuna Cakes & Tartar Sauce has been awarded a Blue Ribbon from The Just A Pinch Test Kitchen who ...

Canned tuna in oil is moist ... If you have more than required, freeze the fish cakes once crumbed and defrost in the fridge. The beaten egg whites ensure the fish cakes will be light in texture ...

Sprinkle on the raw onion and tuna fish chunks evenly ... Invert the cooked potato cake onto a plate and cut into wedges, serve hot or cold with a sprinkle of cheese and the tomato salad.

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