• low fat 2.18g 2.18%
  • low sat fat 0.61g 0.61%
  • med salt 220.79mg 0.22%
  • low sugar 2.23g 2.23%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Mix tuna, cabbage, spring onions, flour, corn, eggs and milk in a large bowl until well combined. Let stand for 10 minutes.
  2. Spray non-stick frypan with oil and place on the stove over medium heat.
  3. Place tablespoons of the mixture in heated frypan. Fry until golden on both sides.
  4. Serve hot or cold.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
48.59g
100.00g
Energy (kJ)
198.68kJ
408.90kJ
Protein (g)
3.86g
7.94g
Total fat (g)
1.06g
2.18g
- Saturated fat (g)
0.30g
0.61g
- Polyunsaturated fat (g)
0.22g
0.45g
- Monounsaturated fat (g)
0.39g
0.81g
Cholesterol (mg)
23.28mg
47.91mg
Carbohydrate-available (g)
5.05g
10.39g
CarbohydrateSE (g)
5.05g
10.40g
- Sugars (g)
1.08g
2.23g
Water (g)
37.30g
76.77g
Dietary fibre (g)
1.00g
2.05g
Thiamin (mg)
0.02mg
0.04mg
Riboflavin (mg)
0.05mg
0.10mg
Niacin (mg)
1.00mg
2.06mg
Niacin equivalents (mg)
1.85mg
3.82mg
Vitamin C (mg)
5.90mg
12.14mg
Total folate (ug)
15.67ug
32.24ug
Total vitamin A equivalents (ug)
13.54ug
27.87ug
Retinol (ug)
9.96ug
20.49ug
Beta carotene equivalents (ug)
22.09ug
45.45ug
Sodium (mg)
107.28mg
220.79mg
Potassium (mg)
99.25mg
204.26mg
Magnesium (mg)
9.23mg
19.00mg
Calcium (mg)
13.31mg
27.39mg
Phosphorus (mg)
59.92mg
123.33mg
Iron (mg)
0.35mg
0.73mg
Zinc (mg)
0.28mg
0.59mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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