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Tuna fish cakes
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| 2 cans | tuna in brine |
| 1 large | egg, beaten |
| 4 | spring onions, finely chopped |
| 1/4 cup | finely chopped red pepper |
| 2 T | breadcrumbs |
| Flour for dusting |
Place tuna, egg, spring onions, red pepper and breadcrumbs in a bowl and mix well. Shape the mixture into 8 to 12 fish cakes and place in fridge for 15 mins to firm. Dust the fish cakes with a little flour. Heat olive oil in a non-stick frying pan and fry fish cakes until golden all over. Drain on paper towel.
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