Tuna fish cakes

Heart outline Heart 1 person Clock graphic 1hr 45 Min Cutlery circle Serves 4


  • 500g potatoes, peeled and chopped
  • 3 tbsp natural yoghurt
  • 2 tbsp lemon zest
  • 3 spring onions, very thinly sliced
  • 2 tsp smoked paprika
  • 2 tbsp plain flour
  • Salt and black pepper
  • 1 x 110g tin of John West No Drain Fridge Pot Tuna Steak (in brine)
  • 1 egg
  • 100g wholewheat breadcrumbs

To Serve:

  • Cucumber and dill salad
  • Yoghurt and cucumber dip, or your preferred dipping sauce

Step 1

Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes or until tender when pierced with a knife.

Step 2

Drain the potatoes and return them to the pan. Add the yoghurt, lemon zest, spring onions, paprika, flour, a pinch of salt and a generous amount of black pepper. Mash together until smooth. Gently stir in the tuna.

Step 3

Mix to combine, then divide the mixture in four, adding a little more flour if necessary. Shape into balls, then flatten into patties.

Step 4

Beat the egg in one shallow bowl and place the breadcrumbs in a second. One at a time, dip the fishcakes into the beaten egg, then into the breadcrumbs, gently pressing them on with your fingertips to coat.

Step 5

Place the uncooked fishcakes on a plate, cover and place in the fridge for one hour.

Step 6

Preheat the oven to 200˚C/180˚C fan/gas mark 6.

Step 7

Coat a baking tray with cooking spray, add the fishcakes and coat them with cooking spray, too.

Step 8

Bake for 15 minutes or until hot throughout and golden brown, flipping them over after 10 minutes. Serve with a green salad and your preferred sauce for dipping.

Watch the video

You may also like...