About this recipe:When your cupboards are bare, this is an easy way to make economical tinned tuna taste less like, well... tinned tuna. You can make these tuna cakes for dinner and enjoy leftovers for lunch. Try them in pitta bread for a fab sandwich filler.
1 (170g) tin tuna in water, drained
60g porridge oats
3 tablespoons barbecue sauce
3 tablespoons chopped spring onion
1/2 teaspoon hot sauce, or to taste
1/2 teaspoon dried thyme
1 pinch salt
2 tablespoons vegetable oil
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Method Prep:5min › Cook:10min › Ready in:15min
In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbecue sauce, spring onion, hot sauce, thyme and salt.
Heat the oil in a large frying pan over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller cakes hold together better. Cook until browned on each side, about 3 minutes per side.