tuna fishcake

Quick & Easy Fishcakes

Quick & Easy Fishcakes

With Mak Tok’s Rendang Chilli Paste

Serves 2

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  • 1 tablespoon Mak Tok's Rendang Chilli Paste
  • 1 can (160g) Tuna flakes in spring water (drained)
  • 1/4 teaspoon Salt
  • 1 large Egg
  • 1 teaspoon Plain flour
  • Oil for pan-frying
  • A handful of coriander for garnishing


1) Crack an egg into a mixing bowl and whisk it with a fork. Now, add the drained tuna flakes, Mak Tok’s Rendang Chilli Paste, salt, and plain flour into the bowl. Mix all the ingredients well to create a fish paste.

2) Pour some oil into a frying pan and heat it up. Lower the heat to medium-low.

3) Scoop a tablespoon the fish paste and place it on the palm of your hands. Continuously transfer the fish paste from one palm to another until you achieve a patty-like shape. Immediately place the patty onto the pan.

4) Cook for 2 minutes before flipping the patty. After flipping, pan fry for another 2 minutes before taking them out from the pan.

5) Garnish with some roughly chopped coriander and serve immediately.

*Top tip: Use Mak Tok’s Sweet Chilli Paste as a dip for the fishcake.

Hmmm...................... Tasty!
My belly is rumbling
Yum Yum
That's dinner sorted

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