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Crispy Tuna Fishcakes
Classic
serves 4
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.
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.
Keep cooking
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