Tuna Fishcakes Recipe

Tuna Fishcakes are a quick, easy, and delicious dish that combines canned tuna with mashed potatoes, herbs, and seasonings to create crispy, golden cakes. They are perfect for lunch or dinner and can be served with a simple salad, tartar sauce, or a side of vegetables. Here’s how to make them:

Tuna Fishcakes Recipe

Ingredients:

• 2 cans (5 oz / 140g each) tuna in oil or brine, drained and flaked
• 2 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 1/4 cup fresh parsley, chopped (or 2 tbsp dried parsley)
• 1 tablespoon Dijon mustard (optional, for extra flavor)
• 1 egg, beaten
• 1/2 cup breadcrumbs (plus extra for coating)
• Salt and pepper, to taste
• 1 tablespoon olive oil (or vegetable oil) for frying
• 1 tablespoon butter (optional, for extra flavor)

Instructions:

1. Prepare the mashed potatoes:
   • Place the diced potatoes in a pot of salted water and bring to a boil. Cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
   • Drain the potatoes and mash them with a potato masher or fork. You can add a little butter or a splash of milk for creaminess, but keep it simple as the tuna will bring plenty of flavor.
2. Prepare the tuna mixture:
   • In a large mixing bowl, combine the flaked tuna, mashed potatoes, finely chopped onion, parsley, and Dijon mustard (if using).
   • Season the mixture with salt and pepper, to taste.
   • Stir in the beaten egg and 1/2 cup of breadcrumbs, mixing until everything is well combined. The mixture should be firm enough to shape into patties. If it’s too wet, add a bit more breadcrumbs until you achieve the right consistency.
3. Form the fishcakes:
   • Using your hands, shape the tuna mixture into small patties (about the size of your palm). You should get about 6-8 fishcakes, depending on the size you make them.
   • Coat each fishcake lightly in breadcrumbs, pressing gently to ensure the crumbs stick.
4. Fry the fishcakes:
   • Heat the olive oil (and butter, if using) in a large frying pan over medium heat.
   • Once the oil is hot, carefully place the fishcakes in the pan, cooking in batches if necessary. Fry for 3-4 minutes on each side, or until golden brown and crispy.
   • Once cooked, transfer the fishcakes to a plate lined with paper towels to drain any excess oil.
5. Serve:
   • Serve the tuna fishcakes warm with a side of mixed salad, steamed vegetables, or your favorite dipping sauce like tartar sauce, mayonnaise, or ketchup.

Tips:

• Adding flavors: You can add finely grated cheese (like cheddar) or capers to the tuna mixture for additional flavor.
• Spices: Add a pinch of paprika, garlic powder, or a squeeze of lemon juice for extra depth.
• Baking option: For a lighter version, you can bake the fishcakes at 375°F (190°C) on a baking sheet for about 20-25 minutes, flipping halfway through until golden and crisp.
• Frozen fishcakes: These tuna fishcakes freeze well. Just shape and breadcrumb the fishcakes, then freeze them on a baking sheet. Once frozen solid, transfer to a container or bag, and cook from frozen (adding a few extra minutes to the frying time).

Tuna fishcakes are a great way to turn pantry staples into a tasty and satisfying meal. Enjoy!