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Tuna fishcakes recipe

Tuna fishcakes recipe

95 ratings

Keep a couple of tins of tuna in the cupboard ready for making these simple tuna fishcakes. A super simple wallet-friendly dinner, these crispy fishcakes have added spring onions and peas for an extra boost of flavour. See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 531 calories / serving
  • Healthy


  • 800g potatoes, peeled and diced
  • 50ml milk
  • 200g frozen peas
  • 3 spring onions, finely chopped
  • 2 x 145g tins Stockwell & Co tuna in brine, drained
  • 200g fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 2 tbsp olive oil
  • 60g wild rocket
  • 250g cherry tomatoes, quartered
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    2g 11%
  • Sugars

    9g 10%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 82g Protein 30.2g Fibre 8.2g


  1. Boil the potatoes in a large pan of water for 10-15 mins until tender. Transfer to a large bowl and mash with the milk.
  2. Boil the peas for 2 mins. Drain, mix with the mash and add the spring onion, tuna and season well. Shape the mixture into 12 patties. Tip the breadcrumbs onto a plate.
  3. Dip each fishcake in the beaten egg, letting any excess drip off, then dip in the breadcrumbs to coat. Repeat with the remaining mixture.
  4. Heat half the oil in a nonstick frying pan, add 2-3 fishcakes at a time and cook for about 3-4 mins on each side until golden and crispy.
  5. Toss the rocket and tomatoes together in a bowl, drizzle with the remaining olive oil, season well and serve with the fishcakes.

See more Fish recipes

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