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    Tuna and Tomato 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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    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




    In a large bowl add the flour. Then add the tomatoes, scallion, tuna and herbs. Mix until well combined.
    Mark as complete


    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.
    Mark as complete

    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.
    Mark as complete


    Fry on both sides until golden brown. Repeat until all the mixture is used.
    Mark as complete


    Add the mangetout to a steamer and steam for 5-10mins until soft.
    Mark as complete


    Allow cakes and mangetout to cool before serving.
    Mark as complete


    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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