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Crispy Tuna Fishcakes
These crispy tuna fishcakes are budget-friendly, filling, and full of flavour. Tuna is mixed with potato, herbs, and seasoning, then pan-fried until beautifully golden on the outside.
They are easy to prep in advance and reheat well, making them great for busy days. Serve with lemon wedges, salad, or a simple yogurt dip.
Method
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- Boil potatoes until tender, drain well, and mash.
- Mix mashed potato with drained tuna, spring onion, parsley, salt, and pepper.
- Shape into fishcakes and chill for 10 minutes if the mix is soft.
- Coat each fishcake in breadcrumbs.
- Pan-fry in a little oil for 3–4 minutes per side until crisp and golden.
- Drain briefly on kitchen paper and serve hot with lemon wedges.
Ingredients
- 100 g Breadcrumbs
- 2 tbsp Parsley chopped
- 2 x 145 g tins Tinned Tuna drained
- 3 Spring onions finely sliced
- 60 g Plain Flour for coating
- 600 g Floury Potatoes peeled and cubed
- 1 tsp Lemon Zest
- 1 Egg beaten
Notes
Always check seasoning and serve piping hot.
Prep all ingredients before cooking for smoother timing.
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