Place tuna in a large bowl and mash with a fork.
Add corn, peas, eggs, spring onion, mayonnaise and 40g rice crumbs and stir to combine.
Shape mixture into 20 patties and coat with rice crumbs.
Place patties on a plate, cover with plastic film and refrigerate for 30 minutes.
In a large fry pan heat oil on a medium-high temperature.
Fry the cakes in batches for approximately 10 minutes on each side, or until golden brown and cooked through.