Spicy Tuna Fish Cakes Recipe – Kelvin’s Kitchen

Spicy Tuna Fish Cakes Recipe


14 ounces can tuna

6 tinned water chestnuts, drained and finely sliced

3 spring onions, trimmed and sliced

1 tsp of fresh root ginger, peeled and grated

3 tbsp cilantro

1 red chilli, deseeded and finely chopped

2 tsp fish sauce

2 eggs, beaten

Vegetable oil, for frying

Sea salt and freshly ground black pepper


First make the dipping sauce. Mix together all the sauce ingredients, stirring until the sugar has dissolved. Taste and adjust the flavours as necessary. Set aside.
Drain the tuna and place in a bowl; use a fork to separate the chunks. Add the water chestnuts, spring onions, ginger, cilantro, chilli and season with salt and pepper. Add the fish sauce and beaten eggs. Mix well.
Squeezing the mixture to tightly compress it and get rid of any excess liquid, shape it into balls the size of golf balls. Flatten them lightly into patties.
Heat a frying pan over a medium heat, add a little oil and shallow-fry the fishcakes on each side for 1–2 minutes until golden on all sides and heated through. Serve with the dipping sauce.


  1. Sarah SARSDA TV says:

    Good recipe Kevin. You used sriracha sauce. Is not that spicy? Thanks for sharing.🤗🤗

  2. Mrs Kringle's Kitchen says:

    This looks insanely good! I love the crunch of the water chestnuts in there!

  3. TRAP BISTRO TV says:

    Looks amazing Kelvin. We always have a lot of can tuna, this is a great way to cook it, thanks

  4. Cooking with Kory says:

    Looks delicious!

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