Tuna Fishcakes

Ingredients

• 1 cansolid tuna
• about 120 g (½ cup; about 1 medium potato)mashed potato
• 10 g (2 tsp)butter
• 45 ml (3 tbsp), dividedlight olive oil or vegetable oil
• 1 smallonion, diced
• 2–3green chillies, finely chopped
• 1 clovegarlic, minced
• 1 tspfresh thyme leaves
• about 16 g (2 tbsp)cake wheat flour
• 1egg, beaten
• about 30 g (½ cup)panko breadcrumbs
• to tastesalt
• to tastepepper

Instructions

1. 1

   Boil the potato

   Peel the potato and cut it into cubes. Boil until soft, then mash with 2 teaspoons (10 g) butter and set aside.

2. 2

   Cook the aromatics

   Heat 1 tablespoon (15 ml) oil and add the onion. Fry until translucent, then add the garlic, thyme and chilli and fry for 1 minute.

3. 3

   Cool the mixture

   Leave the onion mixture to cool a little.

4. 4

   Drain the tuna

   Open the can, drain away the liquid and flake the tuna with a fork.

5. 5

   Mix the filling

   Put the mashed potato and onion mixture in a bowl and mix well. Add the tuna and season with salt and pepper.

6. 6

   Shape the cakes

   Divide the mixture into 6 equal portions, or make larger ones if you prefer. Roll each portion into a ball, then flatten it on your palm.

7. 7

   Coat the fishcakes

   Dip each fishcake in flour, then in the beaten egg, and finally roll it in the breadcrumbs.

8. 8

   Chill or fry

   Refrigerate the fishcakes for 30 minutes if you like, or fry them straight away.

9. 9

   Fry until golden

   Heat 2 tablespoons (30 ml) oil in a pan over medium heat. Fry the fishcakes until golden brown, about 2 minutes on each side.

10. 10

    Finish in the oven

    Alternatively, fry the fishcakes for 1 minute, then finish cooking them in the oven for 10 minutes at 180°C.

What are tuna fishcakes?

Fishcakes are patties made by combining fish with a binding ingredient such as potato, then shaping and cooking them. They appear in many food traditions, so this version is best understood as a straightforward, home-style take rather than one tied to a particular origin.

Mashed potato helps hold the tuna together, while chilli, thyme, garlic and onion give the filling flavour. Panko breadcrumbs form a crisp outer layer when the cakes are fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 12g protein, 18g carbs, 11g fat.

The potato, flour and breadcrumbs provide most of the carbohydrates, while the tuna supplies much of the protein. Oil, butter and the egg contribute fat, with some additional protein from the egg and breadcrumbs. Serve a fishcake with vegetables or salad to add balance and variety to the plate.

Choosing the tuna and potato

Tuna: Drain the can thoroughly and break the fish into flakes with a fork. Removing excess liquid helps the mixture hold its shape.

Potato: Use potato that is cooked until soft and mashed smoothly. Measure the mashed potato rather than adding extra, which could make the patties too soft.

Build flavour in the pan

Onion: Fry it until translucent before adding the other aromatics; this softens its texture in the filling.

Chilli and herbs: The recipe uses 2–3 green chillies, so choose the amount to suit your preference. Add the garlic, thyme and chilli for the final minute of frying to warm them through without cooking them for long.

Keep the mixture manageable

Cool first: Let the cooked onion mixture cool a little before mixing it with the potato. This also makes the filling more comfortable to handle.

Shape evenly: Divide the mixture into 6 portions and flatten each one to a similar thickness. Evenly shaped cakes are easier to cook through at the same pace.

Coating and browning

Three-stage coating: Dust the cakes with flour, dip them in beaten egg and finish with panko. Keep the coating steps in that order so the breadcrumbs adhere.

Pan-frying: Use medium heat and turn the cakes after about 2 minutes per side, once the undersides are golden. If you choose the oven finish, fry for 1 minute first and bake at 180°C for 10 minutes.

Make-ahead timing

A 30-minute rest in the fridge is optional, but it gives the shaped fishcakes time to firm up before frying. You can skip the rest and cook them immediately, as the method allows.

The total time listed is 40 minutes. Allow for the potato to boil and for the fishcakes to cook; the optional chilling time adds 30 minutes.

What to serve with them

Serve the fishcakes while their breadcrumb coating is crisp. A green salad or simply cooked vegetables make an easy accompaniment.

For a more substantial plate, add a vegetable side and a squeeze of lemon if you have one. These are serving suggestions rather than ingredients in the recipe.

Recipe notes & tips

• Drain the tuna well so the filling is not watery.
• Let the onion mixture cool a little before combining it with the potato.
• Flatten the portions evenly so they brown at a similar rate.
• Keep the oil at medium heat to give the coating time to turn golden.
• Use the optional 30-minute fridge rest if the shaped cakes feel soft.

Variations

• Milder chilli: Use 2 green chillies for a gentler heat.
• More thyme: Add a little extra thyme for a more pronounced herbal note.
• Finer filling: Flake the tuna into smaller pieces for a more uniform texture.
• Oven finish: Fry for 1 minute, then bake at 180°C for 10 minutes as described in the method.

Common mistakes to avoid

• Wet tuna: Drain the can thoroughly before mixing so excess liquid does not loosen the filling.
• Overcooked aromatics: Add the garlic, thyme and chilli after the onion is translucent and fry them for just 1 minute.
• Uneven portions: Divide the mixture into 6 similar portions so the cakes cook more evenly.
• Skipping the coating order: Dip in flour, then egg, then panko so the crumbs can cling.
• Excessive heat: Keep the pan at medium heat so the outside can brown without rushing the cooking.

How to store

Refrigerate cooked fishcakes in a covered container and eat within 2 days. Reheat in an oven until hot throughout to help restore some crispness; avoid leaving cooked fish at room temperature for an extended period.

Frequently asked questions