0 from 90 votes
Tuna Fishcakes
With some potatoes and a couple of store cupboard essentials, you can easily make these tuna fishcakes for a simple week night meal. The easy homemade tzatziki is a must to go with these too!
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 people (1 fishcake each)
Calories: 293 kcal
Course:
Main Course
Cuisine:
British
Ingredients
Fishcakes
- 600 g potato peeled and diced
- 1 tablespoon whole milk
- 30 g mature cheddar grated
- 1 pinch sea salt and ground black pepper
- 370 g tuna canned; drained
- 60 g fresh parsley finely chopped
- 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).
Cup of Yum
Notes
- Add some vegetables to these by stirring in some sweetcorn, peas or finely chopped spinach.
- For some added freshness, add a squeeze of lemon or lime juice to the mixture.
- Parsley goes really well with tuna, but you could use chives or dill instead in this recipe.
- Be careful not to overcook the mashed potatoes for this fish cake recipe, otherwise they will retain moisture.
- Make these fish cakes even crispier by using panko breadcrumbs.
- If you want to cook these quicker, and have them even crispier, then fry them. But we wanted to keep them as healthy as possible, so we baked them.
- For a little bit of crunch, add some chopped spring onions to the mixture.
Nutrition Information
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
(26%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1445IU
(29%)
Vitamin C
39.9mg
(44%)
Calcium
191mg
(19%)
Iron
8.6mg
(48%)
Nutrition Facts
Serving: 4people (1 fishcake each)
Amount Per Serving
Calories 293
% 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.