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.


Try these tuna fishcakes, then check out our tuna wrapsniçoise saladtuna pasta salad and more tuna recipes.



  • 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