Ingredients
- 1 tin tuna in water, drained (approximately 120 g)
- 1 large egg
- 30 g finely chopped onion
- 50 g grated carrot or courgette
- 1 tablespoon flour or breadcrumbs, if needed for binding
- Lemon juice, garlic, paprika and black pepper
- A little oil for cooking, if needed
Method
- Drain the tuna thoroughly and flake it with a fork.
- Mix in the egg, chopped onion, grated vegetables and seasonings.
- If the mixture is too wet, add a little flour or breadcrumbs.
- Shape into 3–4 small patties.
- Air-fry at 180°C for approximately 10–12 minutes, turning carefully halfway through, until golden and cooked through.
Estimated macros
If you make 4 fish cakes, that’s approximately 61 kcal and 9.5 g protein each, before any additional flour or oil.
And here’s a little trick: squeeze excess water out of grated courgette before mixing it in. That helps the patties hold together.
