Tuna Fish Cakes (Tuna Potato Patties) - Chef Fun Kitchen

Tuna Fish Cakes (Tuna Potato Patties)

Crispy on the surface and swish on the within, these saltwater fish Cakes area unit the right thanks to burn up some cabinet staples for a fast, straightforward and delicious lunch!

For so long I wont to open my larder, see regarding three hundred cans of tuna and stare without expression till I created food. For real, I can’t even begin to inform you ways long I lived off tuna salad dressing food for. therefore this year I created it my mission to broaden my canned tuna horizon. Oh hey, saltwater fish cakes!

Tuna Fish Cakes (Tuna Potato Patties)
Tuna Fish Cakes (Tuna Potato Patties)

Tuna fish cakes area unit my favorite reasonably cake for therefore many alternative reasons. crisp on the surface, swish on the inside? Yep that’s the saltwater fish cake life I’m all regarding.

But all told seriousness i believe that’s one in every of the explanations these tuna patties area unit therefore delish. I’ve created saltwater fish cakes while not potato before and that i don’t grasp, they kind of simply fail on behalf of me. The potato adds a true hearty element to the patties and adds a soft, creamy texture. Not solely that, however it offers a pleasant crisp casing too.

Tuna Fish Cakes (Tuna Potato Patties)


  • 1.5 cups Mashed Potato (or 3 medium potatoes - approx 450g)
  • 2 Cans of Tuna, drained (185g/6.5oz each)
  • 2 Spring Onions, finely diced
  • 2 heaped tbsp all-purpose Flour
  • 4 tbsp Breadcrumbs
  • 1 tbsp Butter
  • 1 tsp fresh Dill, finely diced
  • 1 tsp Mayo (full fat)
  • zest of 1/2 Lemon (save wedge to serve)
  • 1 tsp Dijon Mustard
  • 1 Egg, beaten
  • 1/2 tsp Garlic Powder
  • 1/8 tsp Cayenne Pepper or to taste
  • Salt & Black Pepper to taste
  • Oil for frying


  1. Set up your stations: 1 bowl with flour, then 1 with your beaten egg and lastly with breadcrumbs. Season both the flour and breadcrumbs with a pinch of salt and pepper.
  2. Combine your Mash with Butter, Mustard, Mayo, Spring Onion, Dill, Tuna, Garlic, Cayenne, Lemon Zest and generous helpings of Salt & Pepper.
  3. Mould into equal burger-shapes (should get 6-8 depending on size). If they seem flimsy, consider popping in the freezer for 5 minutes to firm them up. Carefully dip in the Flour, then the Egg and finally the Breadcrumbs, making sure all surfaces are covered.
  4. Pour enough oil in a pan to comfortably cover the entire surface. Fry over medium heat, flipping once until golden and crispy (6-8mins).

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