An all time classic of mine; this is such a simple recipe that fills that hole every time. I love the polenta crust, which gives it a lovely crispiness. Serve these with a fresh rocket salad and sweet chilli.
2 tins canned tuna in spring water, drained
3 spring onions, chopped finely
1 free-range egg
1 tablespoon polenta, plus extra for coating
2 teaspoons sweet chilli sauce
salt and pepper to season
1. Combine the tuna, onions, egg, polenta, sweet chilli and salt and pepper in a bowl.
2. Sprinkle some polenta on a plate in preparation to coat the fish cakes.
3. Shape the tuna mixture into burgers and coat well with polenta. Place on a clean plate and cool in fridge for 10 minutes.
4. On a Teflon pan, fry the fish cakes for 5 minutes on each side or until lightly browned and heated through.
Gluten free – Wheat free – Dairy free