Tuna Fishcakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 people (1 fishcake each)
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Calories
293 kcal
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Course
Main Course
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Cuisine
British
Tuna Fishcakes
Description
The recipe begins by boiling diced potatoes until soft enough to mash smoothly with milk, mature cheddar cheese, salt, and pepper. Canned tuna, fresh chopped parsley, and lemon juice are combined into the mash to give the fishcakes a bright, savory taste with herbal notes. Eggs and breadcrumbs help bind and coat the fishcakes, creating a protective crust for baking.
The formed patties are dipped in egg and rolled in breadcrumbs before baking on an oiled tray, turning halfway through to ensure even browning. This process yields fishcakes with a crispy outer layer and tender, flavorful center. Baking offers a healthier alternative to frying, preserving moisture and flavor.
Serve these fishcakes with tzatziki, fresh vegetables, and salad for a balanced meal. Adding sweetcorn, peas, or spinach can introduce additional vegetables into the dish, and a squeeze of lemon or lime boosts freshness. Chives or dill can substitute parsley according to taste.
For an even crispier crust, panko breadcrumbs are a good choice. Avoid overcooking the potatoes to prevent excess moisture that would affect the texture. Pan-frying is an option for faster cooking and extra crunch but baking maintains a lighter result.
Ingredients
Fishcakes
- 600 g potato peeled and diced
- 1 tablespoon milk whole
- 30 g cheddar cheese grated, mature
- 1 pinch sea salt
- 1 pinch black pepper
- 370 g tuna canned; drained
- 60 g parsley finely chopped, fresh
- 2 tablespoon lemon juice
- 1 egg
- 100 g breadcrumbs
Instructions
- Preheat your oven at 190°C/170°C(fan)/375°F/Gas 5
- Add 600 g Potato to a pan of boiling water and then simmer for 25 minutes.
- Drain the potatoes and then mash with 1 tablespoon Whole milk, 30 g Mature cheddar and 1 pinch Sea salt and ground black pepper.
- Add 370 g Tuna, 60 g Fresh parsley and 2 tablespoon Lemon juice and mix well.
- Whisk 1 Egg in a bowl and set aside. Put 100 g Breadcrumbs in a separate bowl and spray a baking tray with a little oil.
- Form the mixture into fishcakes one at a time and then dip them in to the egg and then into the breadcrumbs making sure they are fully covered.
- Put the fish cakes onto an oiled baking sheet. Place them into the oven for 20 minutes, turning carefully half way through.
- Serve with tzatziki, vegetables and salad (all optional).
Notes
- Add vegetables like sweetcorn, peas, or finely chopped spinach to the mixture for extra nutrition.
- Enhance freshness with a squeeze of lemon or lime juice before forming the fishcakes.
- Parsley complements the tuna well; chives or dill can be used as alternatives.
- Avoid overcooking potatoes to prevent excess moisture in the fishcake mix.
- Use panko breadcrumbs for a crispier crust.
- Baking is healthier and yields a tender interior; pan-frying increases crispness and reduces cooking time.
- Chopped spring onions incorporate a light crunch if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people (1 fishcake each)
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1fishcake | |
| Calories | 293kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 28g | 56% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 490mg | 20% |
| Potassium | 919mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1445IU | 29% |
| Vitamin C | 39.9mg | 44% |
| Calcium | 191mg | 19% |
| Iron | 8.6mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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