Tuna fishcakes

Tuna fishcakes

Total time and servings

Serves: 2-4
Prep time: 15 mins
Cooking time: 7 mins


1 tin of drained tuna, salmon or any cooked fish you like.
2 large potatoes
Parsley fresh or dried – to taste
Salt and pepper – to taste
5-10 tbsp flour
2-3 tbsp oil to cook in


Chutney to enhance the flavour.


Peel the potatoes and boil them until soft. Drain them and leave to cool without a lid.

While the potatoes are cooking chop the onion add the parsley, salt, pepper chutney, Tuna into a large bowl.

Mash the potatoes in the pan with a little butter, and season.

Add the mash to the fish and onion. Mix well.

TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour.

Dust your hands with flour to prevent excess sticking. Scoop up a portion of the mixture and shape into a ball. Press lightly to make a patty shape.

Cover the surface with flour and ensure the fishcake is coated in a light layer before frying.

Heat a frying pan with 2tbsp oil. Fry them over a medium heat for approx. 5 minutes each side, until the outer cake is nicely browned and they are hot throughout.

You can then eat them with anything of your choice ie. vegetables, eggs, or salad.

I used one tin of tuna and the above ingredients and l made six. They are suitable to home freeze and enjoy at a later occasion.

Bon appetite.

Kerry, Dawlish