Tuna Fish Cakes
A fuss-free seafood built around cooked mashed potatoes, tinned sweetcorn and frozen peas β roughly 70 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Cook the frozen peas in boiling water for 2 to 3 minutes, then drain them along with the sweetcorn, and finely dice the cooked carrot.
- Drain the tuna well and flake it into a large bowl, then add the mashed potato, peas, sweetcorn, carrot, chopped parsley, sweet chilli sauce and a good seasoning of salt and pepper, mixing until evenly combined.
- Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick, then chill them in the fridge for 20 to 30 minutes so they firm up and hold together.
- Set out three shallow plates, one with the flour, one with the beaten egg and one with the breadcrumbs.
- Coat each cake first in flour, then in egg and finally in breadcrumbs, pressing gently so the crumbs stick all over.
- Heat the vegetable oil in a large frying pan over medium heat and fry the cakes for about 3 to 4 minutes on each side until golden brown and crisp and heated right through.
- Drain briefly on kitchen paper and serve hot with a wedge of lemon and a green salad.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Saucepan
Tips & common questions
How long does Tuna Fish Cakes take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Tuna Fish Cakes is an original recipe developed in-house by Consomee. Photo: Thai-style Fish Cakes - complimentary - Majors Lane - by Julia.jpg by avlxyz, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.