Spicy Tuna Fishcakes

Spicy Tuna Fishcakes

25 minutes
Calories 200kcal


  • 400 grams canned tuna ,
  • 1 eggs ,
  • 1 chives ,
  • 2 tablespoons coriander ,
  • 1 red chili peppers ,
  • 1 tablespoon fresh ginger ,
  • 1 tablespoon fresh lemon juice ,
  • 2 tablespoons almond flour ,
  • 2 tablespoons olive oil ,
  • black pepper ,
  • salt ,
  • 3 tablespoons olive oil ,
  • 3 tablespoons apple cider vinegar ,
  • 2 tablespoons lemon juice ,
  • 1 tablespoon coriander ,
  • 1 teaspoon salt


  • Cut the chives and coriander into small pieces. Grate ginger. Cut the tip of the chili peppers. Clean the interior of the pepper, remove all white parts and seeds. You can do this with a knife or with your hands. Then wash the pepper with water to remove the seeds and other impurities. Finally, cut the pepper into brunoise.Drain tuna to make sure you get rid of all the liquid.In a mixing bowl, put together: tuna, egg, coriander, ginger, lemon juice, almond flour, chives, and salt. Mix with a spoon and form small spheres. You can form 6-12 cakes, the size is up to you.In a non-stick hot pan over medium heat, add the olive oil in and fry the cakes. You should cook until it turns golden brown on both sides.For the dip, mix all ingredients and serve. Enjoy!


Calories: 200kcal

Originally posted 2019-02-20 17:57:03.

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