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4.79
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33
votes
Tuna Fishcakes
With some potatoes and a couple of store cupboard essentials, you can easily make these tuna fishcakes for a simple week night meal. The easy homemade tzatziki is a must to go with these too!
Prep Time
25
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Diet:
Low Fat
Allergen:
Dairy, Fish, Gluten
Servings:
4
people (1 fishcake each)
Calories:
293
kcal
Author:
Dannii Martin
Ingredients
Fishcakes
600
g
Potato
peeled and diced
1
tablespoon
Whole milk
30
g
Mature cheddar
grated
1
pinch
Sea salt and black pepper
370
g
Tuna
canned; drained
60
g
Fresh parsley
finely chopped
2
tablespoon
Lemon juice
1
Egg
100
g
Breadcrumbs
UK Metric Measures
-
US Customary Measures
Instructions
Preheat your oven at 190°C/170°C(fan)/375°F/Gas 5
Add
600 g Potato
to a pan of boiling water and then simmer for 25 minutes.
Drain the potatoes and then mash with
1 tablespoon Whole milk
,
30 g Mature cheddar
and
1 pinch Sea salt and black pepper
.
Add
370 g Tuna
,
60 g Fresh parsley
and
2 tablespoon Lemon juice
and mix well.
Whisk
1 Egg
in a bowl and set aside. Put
100 g Breadcrumbs
in a separate bowl and spray a baking tray with a little oil.
Form the mixture into fishcakes one at a time and then dip them in to the egg and then into the breadcrumbs making sure they are fully covered.
Put the fish cakes onto an oiled baking sheet. Place them into the oven for 20 minutes, turning carefully half way through.
Serve with tzatziki, vegetables and salad (all optional).
Notes
Add some vegetables to these by stirring in some sweetcorn, peas or finely chopped spinach.
For some added freshness, add a squeeze of lemon or lime juice to the mixture.
Parsley goes really well with tuna, but you could use chives or dill instead in this recipe.
Be careful not to overcook the mashed potatoes for this fish cake recipe, otherwise they will retain moisture.
Make these fish cakes even crispier by using panko breadcrumbs.
If you want to cook these quicker, and have them even crispier, then fry them. But we wanted to keep them as healthy as possible, so we baked them.
For a little bit of crunch, add some chopped spring onions to the mixture.
Nutrition
Serving:
1
fishcake
|
Calories:
293
kcal
|
Carbohydrates:
38
g
|
Protein:
28
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
79
mg
|
Sodium:
490
mg
|
Potassium:
919
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
1445
IU
|
Vitamin C:
39.9
mg
|
Calcium:
191
mg
|
Iron:
8.6
mg