Crispy Tuna Fishcakes

Name: Crispy Tuna Fishcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
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

Golden tuna fishcakes with a crisp crust and soft herby centre, ideal for quick lunches or light dinners.

35 mins Serves 4On the Hob

Ingredients ↓Method ↓

Method

20 mins prep15 mins cook35 mins total

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.

Notes

Always check seasoning and serve piping hot.

Prep all ingredients before cooking for smoother timing.

About this recipe

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.