Turbokitchen
Crispy Tuna Fishcakes

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

20m15m35m
  1. Boil potatoes until tender, drain well, and mash.
  2. Mix mashed potato with drained tuna, spring onion, parsley, salt, and pepper.
  3. Shape into fishcakes and chill for 10 minutes if the mix is soft.
  4. Coat each fishcake in breadcrumbs.
  5. Pan-fry in a little oil for 3–4 minutes per side until crisp and golden.
  6. 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.

Keep exploring

Keep cooking

Related recipes

Ready to cook?

Still hungry for ideas?

Browse the full recipe collection or jump into search to find your next meal.