This Tuna Fishcakes Recipe is an easy, delicious way to turn simple pantry ingredients into a satisfying family meal. Made with canned tuna, fluffy potatoes, and a crisp golden breadcrumb coating, these fishcakes are perfect for lunch, dinner, or meal prep. If you’re looking for an easy tuna fishcakes recipe that’s budget-friendly and full of flavor, you’ve come to the right place.
Why You’ll Love This Recipe
- Crispy on the outside and soft on the inside.
- Made with everyday pantry staples.
- Perfect for busy weeknight dinners.
- Kid-friendly and family-approved.
- Great for meal prep and freezing.
- A delicious way to use canned tuna.
Ingredients
- 2 medium floury potatoes, peeled and quartered
- Large knob unsalted butter
- 1½ tablespoons mayonnaise
- Finely grated zest of 1 unwaxed lemon
- 3 spring onions, thinly sliced
- 150g canned tuna, drained
- 2 slices bread
- 1 egg, lightly beaten
- Plain flour
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C Fan/Gas Mark 6).
- Place the potatoes into a saucepan, cover with cold water, and bring to a boil. Reduce to a simmer and cook for 15–20 minutes until tender.
- Drain well and return the potatoes to the pan. Add the butter, mayonnaise, lemon zest, spring onions, salt, and black pepper. Mash until smooth.
- Stir the tuna into the mashed potatoes until evenly combined.
- Blitz the bread in a food processor until fine breadcrumbs form.
- Place the flour, beaten egg, and breadcrumbs into three separate shallow bowls.
- Divide the mixture into six equal portions and shape into fishcakes.
- Coat each fishcake in flour, dip into the beaten egg, then coat evenly with breadcrumbs.
- Arrange on a lined baking tray.
- Bake the Tuna Fishcakes Recipe for 15 minutes, or until crisp and lightly golden.
- Serve immediately with salad, steamed vegetables, tartar sauce, or lemon wedges.
Tips & Tricks
- Chill the mixture for 20–30 minutes if it’s too soft to shape.
- Panko breadcrumbs create an even crispier coating.
- Add chopped parsley or dill for extra freshness.
- Mix in a pinch of paprika or garlic powder for more flavor.
- Air fry at 190°C for 10–12 minutes for an extra crunchy finish.
Details
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 fishcakes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Difficulty: Easy
- Dietary Notes: Nut-free
Notes
- Swap spring onions for finely chopped chives.
- Serve with mashed peas, roasted vegetables, or a fresh green salad.
- Add grated cheddar for a richer filling.
- These homemade fishcakes are also delicious in burger buns.
Nutrition (Approximate Per Serving)
- Calories: 235
- Protein: 13g
- Carbohydrates: 23g
- Fat: 10g
FAQ
Can I use canned tuna in oil?
Yes. Drain it thoroughly before mixing.
Can I make these ahead of time?
Yes. Prepare and refrigerate the uncooked fishcakes for up to 24 hours.
Can I freeze tuna fishcakes?
Absolutely. Freeze before or after baking for up to 3 months.
Can I air fry them?
Yes. Air fry at 190°C for about 10–12 minutes, turning halfway through.
What potatoes work best?
Floury potatoes produce the fluffiest texture.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Bake at 180°C for 10–15 minutes or air fry until heated through and crispy.
Similar Recipes
Tuna Fishcakes Recipe
Ingredients
- 2 medium floury potatoes peeled and quartered
- Large knob unsalted butter
- 1½ tablespoons mayonnaise
- Finely grated zest of 1 unwaxed lemon
- 3 spring onions thinly sliced
- 150 g canned tuna drained
- 2 slices bread
- 1 egg lightly beaten
- Plain flour
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 200°C (180°C Fan/Gas Mark 6).
- Place the potatoes into a saucepan, cover with cold water, and bring to a boil. Reduce to a simmer and cook for 15–20 minutes until tender.
- Drain well and return the potatoes to the pan. Add the butter, mayonnaise, lemon zest, spring onions, salt, and black pepper. Mash until smooth.
- Stir the tuna into the mashed potatoes until evenly combined.
- Blitz the bread in a food processor until fine breadcrumbs form.
- Place the flour, beaten egg, and breadcrumbs into three separate shallow bowls.
- Divide the mixture into six equal portions and shape into fishcakes.
- Coat each fishcake in flour, dip into the beaten egg, then coat evenly with breadcrumbs.
- Arrange on a lined baking tray.
- Bake the Tuna Fishcakes Recipe for 15 minutes, or until crisp and lightly golden.
- Serve immediately with salad, steamed vegetables, tartar sauce, or lemon wedges.
Notes
- Swap spring onions for finely chopped chives.
- Serve with mashed peas, roasted vegetables, or a fresh green salad.
- Add grated cheddar for a richer filling.
- These homemade fishcakes are also delicious in burger buns
Conclusion
This Tuna Fishcakes Recipe is a simple, comforting meal that’s perfect for any day of the week. With crispy breadcrumbs, creamy mashed potatoes, and flavorful tuna, these baked tuna patties are easy to prepare and sure to become a family favorite. Whether you’re cooking for a quick weeknight dinner or preparing meals ahead, this recipe delivers delicious results every time.