Tuna Fishcakes

Tuna Fishcakes

Found in a kid’s cookbook but so yummy and simple!

Total Time: Around 40 minutes

Serves: 4


  • 3 medium potatoes, peeled and chopped
  • 1 teaspoon dried parsley
  • 1 pinch of salt
  • Plain flour
  • 2 x 185g tinned tuna, drained and broken up
  • Breadcrumbs
  • 2 teaspoons Dijon mustard
  • 1 spring onion, thinly chopped
  • 2 eggs
  • Oil
  • Tartar Sauce (optional)


  • Place the chopped potatoes in a saucepan and fill the saucepan with water so that
    it just covers the potatoes. Add a pinch of salt to the water. Bring the water to the
    boil and cook for 10 minutes or until soft.
  • Thoroughly drain the potatoes and put them back into the pan. Mash the potatoes
    and leave them to one side until they are cool enough to handle.
  • Break the tuna into small pieces in a bowl. Stir in the mashed potato, mustard,
    spring onion and parsley until they are fully mixed in.
  • Lightly dust your hands with flour and shape the mixture into 8 cakes. Place the
    fishcakes onto a plate, cover with glad wrap and chill for 30 minutes.
  • Beat the eggs together in a dish and put the breadcrumbs and flour on separate
    plates. Coat each fishcake in flour, egg and then breadcrumbs and place on a
    separate plate.
  • Heat the oil over a medium heat. Shallow fry the cakes for 2 minutes on each side
    or until golden and crispy. Serve with tartar sauce.

Original Recipe: DK’s Children’s Cookbook, Katharine Ibbs, 2004


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