Tuna, caper and spring onion fishcakes

  • serves 2
  • Easy

Tuna, caper and spring onion fishcakes are a quick and easy meal to make midweek - ready in just 30 minutes. Plus, they can be made from store cupboard ingredients.



  • floury potatoes 300g, peeled and cut into cubes
  • butter 50g
  • tuna 1 × 185g tin, drained and flaked
  • spring onions 4, finely chopped
  • capers ½ tbsp, rinsed and drained if salted
  • flour 1 tbsp for dusting
  • tartare sauce 1 tbsp
  • mayonnaise 2 tbsp
  • watercress to serve
  • lemon 1, cut into wedges


  • Step 1

    Boil or steam the potatoes until tender then drain and mash with seasoning and half the butter. Allow to cool. Mix with the tuna, spring onions and capers and a good squeeze of lemon. Form into 4 cakes. Dust in flour, then fry in the remaining butter in a non-stick pan till crisp and golden.

  • Step 2

    Mix the tartare and mayo with another squeeze of lemon. Serve with fishcakes, watercress and lemon wedges.

Nutritional Information

  • Kcals 537
  • Carbs 35.4g
  • Protein 22.7g
  • Fat 34.8g
  • Salt 1.58g
  • Fibre 2.5g