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Homemade Tuna Fishcakes

Unique approach, secret ingredient or original cooking method that makes your recipe special

8 oz mashed potatoes
2 tins tuna fish (in oil rather than brine)
1 egg (beaten)
Salt and pepper
Parsley, chives or mixed herbs (optional) – can be dried.
Plain flour

To coat (optional):
Plain flour
1 egg (beaten)

Oil for frying

Put the mashed potatoes into a basin. Drain and break up the tuna and mix into the potatoes. Add a teaspoon of dried herbs / tablespoon fresh chopped parsley or chives.

Add the beaten egg, salt and pepper and mix well.

Using floured hands form 8 flat round cakes. Dip in flour.

These can be fried without the breadcrumbs if preferred. Make sure they are well covered with flour if you don’t go with the breadcrumbs. If you decide to coat them with breadcrumbs, dip the cakes in beaten egg then dip into breadcrumbs.

Heat the oil in a frying pan until a faint haze can be seen. Fry the fishcakes fairly quickly, turning over when one side is crisp.

Drain on kitchen roll and serve at once.

Make your own breadcrumbs:
Make your own by putting stale bread, white or brown, on a baking tray in the oven (about 150C) until it has dried and gone golden in colour. Leave it to cool then put in a plastic bag and batter it with a rolling pin. These keep very well simply stored in an old jam jar.

If preferred these can be made with tinned salmon or 8oz cooked white fish (cod, hake etc)

Tinkering with this recipe:
Add chopped shrimps or prawns to white fish. Add a little chopped chilli pepper or a few drops of chilli sauce or tabasco sauce to the mixture.

Serve with peas and parsley sauce or salad.

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