Go Back
–+ servings
A plate with round browned fishcakes with soem dipping sauce and spring onion curls as decoration.
Print Recipe
5 from 4 votes

Easy Tuna Fishcakes

These homemade tuna fishcakes are delightfully crispy panko outside and creamy potato inside. Great as an appetizer or on salads for extra protein.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: British
Servings: 4
Calories: 439kcal
Author: Mimi Harrison
Cost: £1.04

Ingredients

  • 3 potatoes, approx 14 oz/ 400g, peeled and sliced in half (£0.35)
  • 300 g (2 cans) tuna in brine (£0.59x2)=(£1.18)
  • 1 egg (£1.50/6)=(£0.25)
  • 2 tbsp pickled jalapenos, finely chopped (£1.70/4)=(£0.43)
  • 2 spring onions, finely chopped (£0.59)
  • 70 g panko (£1.10)
  • Optional lime wedges to serve

Cupboard Essentials

  • 4 tbsp mayo
  • 1 tbsp Sriracha
  • 3 tbsp plain flour
  • 1 tsp chilli flakes
  • 1 tsp dried coriander
  • 1-2 tbsp olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

  • Add the potatoes to heavily salted boiling water. Set a timer for 15 minutes and cook the potatoes until they are fork tender.
  • Meanwhile, to a large mixing bowl, add the tuna, spring onion, egg, chilli flakes, dried coriander, jalapenos and a pinch of pepper.
  • Add the drained potatoes to a bowl and mash with a potato masher. Season with salt and pepper, then transfer into the bowl with the tuna. Stir to combine, then stir the flour into the mix.
  • Add a layer of panko breadcrumbs onto a baking tray. Make up 8 tuna fishcakes from the mixture, coating each with the panko breadcrumbs by placing onto the tray, flipping and patting the breadcrumbs to bind with the fishcakes.
  • Fry in a pan with 1 tbsp of olive oil. Cook for 4-5 minutes on each side, rotating once golden and crispy.
  • Serve with a Sriracha/mayo mix and enjoy!
  • Note: for a fancy garnish, slice the greener end of the spring onion into thin strips and place in an ice bath, this will cause them to curl.

Notes

  • Steam potatoes after boiling to remove excess water, ensuring the fishcakes maintain the right texture and don't fall apart during frying.
  • Use freshly made mashed potatoes or leftover mashed potatoes instead of instant, which are too liquidy for this recipe.
  • Use a moderate amount of breadcrumbs to avoid making the patties too dry; just enough to coat the outsides.

Nutrition

Calories: 439kcal | Carbohydrates: 37g | Protein: 27g | Fat: 21g