Tuna fish cakes recipe

(215 ratings)

Tuna fish cakes
(Image credit: Getty Images/Westend61)
  • healthy
Preparation Time5 mins
Cooking Time25 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories351 Kcal18%
Sugar2.6 g3%
Fat9.6 g14%
Saturated Fat5.1 g26%
Salt1.3 g
Protein33.9 g68%
Carbohydrates32.7 g13%
Salt1.3 g

It takes just three steps and five minutes to prepare these tuna fish cakes coated with wholemeal breadcrumbs.

These soft tuna fish cakes are perfect. Serve with a freshly prepared salad or new potatoes and greens. The cheesy mash, fresh parsley, and spring onions add plenty of flavour to each fish cake.


  • 400g can tuna chunks in brine, drained
  • 400g pack cheesy mash - we used Asda cheesy mash
  • 2tbsp fresh flat leaf parsley, chopped
  • 4 spring onions, trimmed and finely chopped
  • 1 large egg, lightly beaten
  • 100g wholemeal breadcrumbs




  1. Flake the tuna and mix with the mashed potato, parsley and spring onions. Divide into 8 even portions and shape into patties, about 2cm thick.
  2. Put the egg and breadcrumbs in separate shallow dishes. Coat each fish cake, first in the egg and then in breadcrumbs.
  3. Heat 100ml oil in a frying pan and cook the cakes for 3 to 4 minutes on each side. Serve with a selection of vegetables.

Top tips for making tuna fish cakes

These tuna fish cakes can be easily frozen. Freeze before cooking. Once you’ve shaped the fish cakes wrap them individually in clingfilm and freeze for up to three months. Defrost in the fridge and cook in the oven as above.

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Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.