Delicious tuna fishcakes in under 1 hour!
Tuna fishcakes are a super-easy, quick, and budget-friendly meal that’s perfect for busy days when you still want something homemade and satisfying. They require simple ingredients, are easy to prepare, and can even be made in advance and frozen for later, making them a convenient option for meal planning. Whether you serve them with a fresh, crispy salad, fluffy rice, or a side of vegetables, they make for a tasty and filling dinner that the whole family can enjoy.
One of the best things about these tuna fishcakes is how time-efficient they are. They take less than 30 minutes to prepare and around 30 minutes to cook, meaning you can have a delicious, homemade meal ready in under an hour. Despite being so quick to make, they don’t compromise on flavor or nutrition, offering a balanced combination of protein, carbohydrates, and healthy fats.
Each fishcake provides approximately 170 kcal, with 10g of protein to help keep you full, 19g of carbohydrates (including 1.5g of sugars), and 5.5g of fat (of which 1.5g are saturates). They also contain 2g of fibre and 0.6g of salt, making them a well-rounded option for a nutritious meal.
Overall, these tuna fishcakes are a delicious, easy, and affordable recipe that proves you don’t need to spend hours in the kitchen-or a lot of money-to enjoy a satisfying homemade dinner.
Delicious tuna fishcakes- ingredient list!
One of the best things about these tuna fishcakes is how short and simple the ingredient list is, without sacrificing flavour. Using everyday staples like tinned tuna, potatoes, and a few basic seasonings, you can create a dish that’s both delicious and satisfying. All the ingredients are easy to find in most supermarkets and are very affordable, making this recipe perfect for anyone cooking on a budget. Despite its simplicity, the combination of flavours and textures comes together beautifully, proving that you don’t need lots of expensive ingredients to make a really tasty meal.
Two medium floury potatoes, quartered and skinned, and a big lump of unsalted butter
One and a half tablespoons mayonnaise
Three thinly sliced spring onions and one unwaxed lemon with a finely grated zest
150g drained tuna tin
Two pieces of bread
One egg, plain flour, sea salt, and freshly ground black pepper
Delicious tuna fishcakes- step by step instruction guide!
Step 1
Preheat the oven to 200°C (180°C fan) / Gas Mark 6. This ensures your oven is fully up to temperature before the tuna fishcakes go in, helping them cook evenly and develop a delicious golden, crispy exterior.
Step 2
Put the potatoes in a saucepan, cover them with cold water, and bring to the boil over a medium-high heat. Once the water reaches a rolling boil, reduce the heat to a gentle simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork or knife. Cooking them this way ensures they become soft enough to mash easily, creating a smooth and well-textured base for your tuna fishcakes.
Step 3
Drain the potatoes thoroughly and return them to the pan while still warm. Add the butter, mayonnaise, lemon zest, and finely sliced spring onions, then season with salt and a generous amount of freshly ground black pepper. Mash everything together until smooth and well combined, ensuring the mixture is creamy and evenly flavoured.
Step 4
Once the potatoes are fully mashed, gently stir in the tuna, breaking it up slightly but leaving some texture for a more satisfying bite. Mix until everything is evenly incorporated, then set the mixture aside to cool slightly before shaping into fishcakes.
Step 5
Put the bread into a food processor and pulse it in short bursts until it forms fine, even crumbs. If you prefer a bit more texture, you can leave some slightly larger pieces for extra crunch. Next, prepare your coating station by placing the egg, flour, and breadcrumbs into three separate shallow bowls. This will make it easier to coat the fishcakes evenly-first dipping them in flour, then egg, and finally covering them in breadcrumbs for a crisp, golden finish when cooked.
Step 6
Shape the tuna mixture into six even-sized fishcakes, pressing them gently so they hold together well without being too compact. Coat each fishcake by first rolling it lightly in the flour, ensuring it is evenly covered. Next, dip it into the beaten egg, allowing any excess to drip off, and finally coat it thoroughly in the breadcrumbs, pressing gently so they stick and create a crisp outer layer. For a cleaner and less messy process, you can use one hand for the dry ingredients (flour and breadcrumbs) and the other for the egg. This simple trick helps prevent your fingers from becoming coated in sticky batter while keeping the coating neat and even.
Step 7
Place the coated fishcakes onto a lined baking tray, spacing them slightly apart so they cook evenly. Transfer to the preheated oven and bake for around 15 minutes, or until the breadcrumbs turn a light golden colour and the fishcakes are heated through with a crisp exterior. Once cooked, remove from the oven and serve immediately while hot. These tuna fishcakes pair perfectly with a fresh salad, rice, or steamed vegetables for a simple, delicious, and satisfying meal.
Delicious tuna fishcakes- recipe tips!
For the best texture, make sure your potatoes are well drained before mashing-too much moisture can make the fishcakes soft and difficult to shape. If needed, let the mash sit for a few minutes to steam off any excess water before adding the other ingredients.
If the mixture feels too sticky to handle, chill it in the fridge for 10-15 minutes before shaping. This helps the fishcakes hold their shape better and makes the coating process much easier.
For extra flavour, you can add a pinch of paprika, garlic powder, or fresh herbs like parsley or dill to the mixture. A little seasoning goes a long way in lifting the overall taste.
When coating, press the breadcrumbs gently but firmly onto each fishcake to ensure an even, crisp finish when baked. For an even crunchier result, you can use panko breadcrumbs instead of regular ones.
If you want a deeper golden colour and crispier texture, lightly spray or brush the fishcakes with oil before baking. This helps them crisp up nicely in the oven without needing to fry.
Finally, these fishcakes freeze really well-simply freeze them before cooking, then bake straight from frozen, adding a few extra minutes to the cooking time for a quick and convenient meal anytime.