Tuna Cakes
Fish cakes, not always a favourite of mine, too many memories from when I was a young adult.
Thin slabs of dubious fish mixed with dry bread surrounded by more dry bread.
I remember eating a fair few of these carboard fishcakes when I moved into my first flat, usually thrown in the oven in between getting back from work, putting my 80s makeup on and going out for a night on the town with friends.
Now I know that tinned tuna isn’t everyone’s go to fish, so what’s great about this easy recipe is that you can change it up.
Use another tinned, fresh or frozen fish instead of tuna and it’s the perfect dish to use up any leftover bits of vegetables from previous meals instead of going out to buy one red pepper.
I’ve recommended using jacket potatoes but If you’re making mash potatoes for a meal, make a potato or two extra and save it to use the next day in these tuna cakes.
What’s my favourite thing about these tuna cake?
No need to rush out and buy breadcrumbs to coat them with because this recipe doesn’t need them at all, just some oil for shallow frying.
No more cardboard fishcakes!
Go on, give it a go and enjoy your sweet life!
Its that crunch on the outside that is my favourite
Tuna Cakes
What You Need
2 Small Tins of Tuna - Drained
2 Medium Jacket Potatoes – Cooked, Cooled, Skinned and Mashed – See Tip Box
1 Medium Onion – Chopped really small
1 Small pepper – Chopped really small - See Tip Box
6 Tablespoons Plain Flour
2 Eggs – beaten lightly
Salt & Pepper – To Taste
Oil – For Frying – See Tip Box
How It’s Done
Scoop out the middle of the cold jacket potatoes into a bowl
Add all the rest of the ingredients to the bowl – except the oil
Give everything in the bowl really good mix together.
Place some oil into a frying pan.
When the oil is hot, place large spoons of the mixture into the hot oil.
Turn down the heat to medium
Let the tuna cakes cook until they are crispy and dark brown on one side before turning them over to cook the other side.
When they are dark brown, crisp on all sides and hot all the way through, remove them from the pan.
Serve hot straight from the pan, or reheat by placing them onto an oven tray and heating in an oven at 180c until piping hot all the way through
Add the veg to to the cold potatoes
Tip Box
Potatoes – 1) Using cold, cooked jacket potatoes keeps some of the moisture out of the mixture, but this recipe works just as well with mashed potatoes.
2) If you are making mash potatoes for another meal, add a few extra to the pot and save the mash to use in the tuna cakes.
Into the hot oil - for a crispy skin, don’t rush the cooking
Vegetables – I used a red pepper, but tuna cakes are a great way to use up some of those leftover cooked vegetables from other meals.
Oil – I used vegetable oil in the frying pan to cook the tuna cakes. How much to use depends on how big the tuna cakes are and how many are cooking at once.
Crispy outer and hot in the middle
