Tuna Fishcakes with Parsley and Caper Salad Recipe

Tuna fishcakes with parsley and caper salad

  • serves 2
  • Easy

The best fishcakes are a good balance of potato and fish. This tuna recipe gets the ratio just right. The parsley and caper salad packs in flavour too.



  • floury potatoes 300g, peeled and cut into cubes
  • butter 50g
  • tuna 1×185g tin, drained and flaked
  • spring onions 6, finely chopped
  • red wine vinegar 2 tsp
  • olive oil
  • parsley a small bunch, leaves picked
  • cucumber ¼, diced
  • capers 1-2 tbsp, drained
  • flour 1 tbsp for dusting
  • lemon ½, cut into wedges


  • Step 1

    Boil or steam the potatoes until tender, then drain and mash with ½ of the butter and some seasoning. Leave to cool. Mix with the tuna and ¾ of the spring onions. Form into 4 cakes and chill for 20 minutes, or until you’re ready to cook.

  • Step 2

    Whisk the vinegar with 1 tbsp olive oil. Toss with the parsley, cucumber, capers and the rest of the spring onions.

  • Step 3

    Dust the fishcakes lightly in flour, then fry them in the rest of the butter, in a non-stick pan, until they’re crisp and golden on the outside.

  • Step 4

    Serve the fishcakes with the salad and lemon wedges on the side.

Nutritional Information

  • Kcals 534
  • Fat 32.7g
  • Carbs 34.3g
  • Fibre 4.9g
  • Protein 23.2g
  • Salt 1.2g