Tuna Fishcakes Recipe
Tuna Fishcakes are crispy baked patties made with canned tuna, mashed potatoes, lemon, and spring onions.Easy to prepare with everyday ingredients.Perfect for a quick family meal or meal prep.
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