Yumi’s Tuna Fish Cakes

Endless Possibilities with Yumi’s Gourmet Tuna Mousse Dip

Makes 10


350g cooled mashed potato
1 tbsp capers, rinsed
185g tin tuna, drained and roughly crumbled
Small handful chopped, fresh herbs (we used parsley, mint and dill)
3 tbsp Yumi’s Gourmet Tuna Premium Mousse Dip
100g dried breadcrumbs
Finely grated zest of 1 lemon
High smoke point oil, to fry
Yumi’s Garlic Dip, to serve


  1. Combine all ingredients (except oil and Garlic Dip) in a bowl, mix well.  Form into 10 equal-sized patties.
  2. Heat about ½ cup oil in a large frypan over medium heat.  Cook the patties in batches, for 3-4 mins each side or until golden and heated through.  Drain on paper towel before serving with Yumi’s Garlic Dip
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