I’m a big fan of quick, easy and delicious dinners 💗💖
When it comes to food, it’s all about taste and these little beauties deliver in excess.
These gorgeous roasted red pepper, sun-dried tomato tuna fish cakes tick all the boxes:
✅Quick - on the table in under 30 minutes
✅Easy - chuck all the ingredients into a bowl, shape into patties and stick in the oven
✅Delicious - everyone, including the 3 children, loves these fish cakes. Load up with salad or quinoa for a mouth-watering meal in minutes.
- These fish cakes freezer well so pop any leftovers into the freezer.
- If you don’t like spice, you can omit the chilli from the recipe.
- I double up when making these fish cakes. They make a great lunch for the following day - WIN WIN - dinner and lunch prepared together 🙌
Roasted Red Pepper, Sun-dried Tomato Tuna Fish Cakes
3 x 120g tins of tuna, drained
1 red onion, finely chopped
1 small red chilli, finely chopped
2 garlic cloves, crushed
4 sun-dried tomatoes, finely chopped
1 roasted red pepper, finely chopped
2 tbsp tomato purée
1 tbsp plain flour
sea salt and black pepper
Mixed salad, chopped
Cherry tomatoes, halved
Fresh coriander, chopped
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with parchment paper and set aside.
Place all of the tuna cake ingredients into a bowl and stir until well combined.
Using your hands, carefully roll and flatten the tuna mixture into four evenly sized patties and place onto the baking tray.
Cook in the oven for 18-20 minutes until cooked through.
Serve over mixed salad and top with avocado, cherry tomatoes, a spoon of Greek yogurt and some fresh coriander.
Hope you enjoy these roasted red pepper, sun-dried tomato tuna fish cakes as much as I do.
Co-Founder, Pepper Hustle
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