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Thai Fish Cakes

Course: Side Dish
Cuisine: Thai
Keyword: patty, tuna
Servings: 6


  • 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water, drained
  • 1 tbsp Sriracha or preferred chili sauce
  • 2 tbsp chopped green onions
  • 2 tbsp chopped Thai basil leaves or coriander leaves
  • 1 piece Magnolia Brown Egg
  • 1/4 cup breadcrumbs
  • 1 cup Golden Fry Palm Oil


  • Combine tuna, Sriracha, green onions, basil, egg, and breadcrumbs in a bowl. Break tuna apart with a fork to mix well. Form mixture into 2 tablespoon patties. If the mixture is runny, add more breadcrumbs.
  • Heat oil in a frying pan, fry fish cakes until golden brown. Serve with extra Sriracha sauce.



  • Substitute breadcrumbs with mashed potatoes for a different texture.
  • Chill patties to set before frying.