Tuna Fish Cakes

Tuna Fishcakes

While I love Fresh Fish Friday, I don’t always have the budget or time to get to the fishmongers to get some decent fresh fish.  This recipe for tuna fish cakes uses a medium tin of tuna which is handy to have in the store cupboard for frugal weeks. If you have fresh vegetables to put with this meal, do as they will brighten up your plate. Alternatively a tin of sweetcorn and some frozen peas will go just as well.  There’s nothing wrong with eating from the store cupboard every now and again, especially if it saves you money in the long run.

Tuna Fish Cakes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 500g mashed potatoes (equivalent to about 2 large cups)
  • 1 x 120g tin of tuna chunks in brine (not oil)
  • 3 scallions finely chopped
  • 1 medium carrot, shredded
  • 50g plain flour
  • 1 egg (cracked and mixed)
  • 100g breadcrumbs (here I used brown whole-wheat)

Method

Preheat a (fan) oven to 180 degrees Celsius. Line a large baking tray with greaseproof/baking parchment.

Combine the potatoes, drained tuna, scallions and carrot in a large bowl and shape into golf ball sized pieces. If you find the mixture is too dry, add a little milk at this stage.

Lay out the flour, egg and breadcrumbs in separate bowls. Dip the fish cakes into flour, then egg then breadcrumbs.  Place the coated fish cakes on the lined baking tray.

Bake in the oven for 20 minutes until golden brown on the outside.

Serve with vegetables (here I’ve served the cakes with fresh yellow pepper and roasted green beans. They are equally as nice cold with some garlic mayonnaise.

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