Tuna Fish Cakes

How to Make Tuna Fish Cakes

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1. Boil the potatoes in salted water for 15 minutes until tender. Drain, steam dry for 2 minutes and mash until smooth with no milk added.

   Mark done Start 15 min timer

2. Press the tuna dry in a sieve. Mix it with the mash, spring onions, egg, mustard, salt and pepper.

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3. Shape into 8 patties and press each into the breadcrumbs. Chill for 15 minutes if you have time.

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4. Heat the oil in a large frying pan over medium heat. Fry the cakes for 4 minutes per side until crisp and golden. Serve with the lemon.

   Mark done Start 4 min timer

Tips for Making Tuna Fish Cakes

• Mash the potato dry; milk makes the cakes soft.
• If the mixture is sticky, add a spoonful of breadcrumbs.
• Chill the cakes before frying so they hold together.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Serving Suggestions

• Peas
• Tartare sauce
• Green salad
• Oven chips

Leftovers and Storage

Keeps in the fridge for up to 2 days. Reheat on a tray at 200°C for 10 minutes. Uncooked cakes freeze for up to 2 months.

Tuna Fish Cakes FAQ: Common Questions

Tuna Fish Cakes Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.