Tuna and Tomato Fish Cakes
WeaningWorld
May 11, 2023
15-20 minutes
easy
6 fish cakes
Egg free, Dairy free, Gluten free. Contains fish.
These Tuna and Tomato Fish Cakes from Baby Fresh are great for lunches and dinners. Served with mangetout as a full meal. Dairy, egg and gluten free so great for any intolerances and packed with fish providing essential nutrients like protein, iron and omega-3 fatty acids.
For the entire recipe kit, check out Baby Fresh’s shop.
Tuna and tomato fish cakes recipe
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Ingredients
Adjust Servings
| 1 tin of tuna, drained | |
| 1/4cup coconut oil | |
| 1tbsp dried mixed herbs | |
| 2 scallions, chopped | |
| 2 tomatoes, chopped | |
| 1 cup gluten-free self-raising flour | |
| 5 mangetout | |
| 1/2cup water |
Directions
1.
Mix
In a large bowl add the flour. Then add the tomatoes, scallion, tuna and herbs. Mix until well combined.
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2.
Melt
Microwave the coconut oil in a microwave safe bowl for 30seconds until melted. Add the coconut oil and water to the tuna mixture. Mix well until combined.
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3.
Form fish cakes
Heat a non-stick pan with a little oil. Dollop a tablespoon of the mixture onto the pan and spread with the spoon to form a pattie shape.
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4.
Fry
Fry on both sides until golden brown. Repeat until all the mixture is used.
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5.
Steam
Add the mangetout to a steamer and steam for 5-10mins until soft.
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6.
Serve!
Allow cakes and mangetout to cool before serving.
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Notes
Store fish cakes in an airtight container in the fridge for up to 2 days. Suitable for freezing.
Recipe by Baby Fresh
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