Quick and easy fishcakes – Food & Home Magazine
These quick and easy fishcakes are ideal for dinner. We used tinned tuna to make this easy fishcake recipe.
Ingredients
- Zest and juice of 1 lemon
- 30 g punnet, finely chopped chives
- 2 x 400 g cannellini beans, drained and rinsed
- 1 egg
- 1 garlic clove, minced
- 4 tbsp cake flour
- 3 x 170 g shredded tuna in brine
- Lemon wedges
- Mayo for dipping ( optional)
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