Advertisement

Try these tuna fishcakes, then check out our tuna wraps, niçoise salad, tuna pasta salad and more tuna recipes.

Ingredients

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

Method

  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement