These crispy tuna fish cakes are sprinkled with a delicious, tart and fruity ceviche-inspired salad. An easy-to-make meal that's as fun to eat as it is to prepare.
The quantities provided above are averages only.
1 unit(s)
Mango
1 unit(s)
Scallion
120 grams
Salad Leaves
1 tin(s)
Tuna Chunks in Water
(Contains: Fish)
600 grams
Potatoes
50 grams
Ranch Sauce
(Contains: Egg, Milk, Mustard)
100 grams
Greek Style Cheese
(Contains: Milk)
1 sachet(s)
Chipotle Paste
1 tbsp
Flour
1 unit(s)
Egg
to taste
Salt
to taste
Pepper
to taste
Oil
TIP: Don't overcook the potatoes, this may make the fish cakes difficult to shape.