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Tuna Fish Cakes

Published by Steff

Easy to make and easy to alter to your own tastes.



  • Fish - Canned tuna fish is ideal
  • Potatoes
  • Egg
  • Butter
  • Milk
  • Onions (optional)
  • Seasonings


: Cook the potatoes - peel, then either boil them or microwave them until they are soft. If they are large potatoes, chop them up first to make it quicker.

: Finely dice and then fry onions in some oil.

: Mash potatoes, adding some butter and milk to make them creamier.

: Add the tuna fish and the onions, mix. Here you can throw in anything you want - spices, salt and pepper, chopped peppers or tomatoe...

: Beat one egg until fluffy, then add to mixture to bind.

: Take a handful of the mixture and roll into a ball, then flatten to make your fishcake.

: To cook, fry in some oil for a few minutes on both sides. The best thing about this recipe is that you can make loads and keep the leftover mixture in the fridge or the freezer and then cook it as and when you need it.


  • Eileen Nagel 1 year ago

    How many potatoes.Eggs,how much butter,milk?

  • Ray Powell 1 year ago

    1 can of tuna, drained (150g)
    1lb (450g) mash potatoes (includes 1 tbsp butter & 2 tbsp milk)
    1 egg
    3 spring onions
    salt & pepper to taste (1ml each,1/4 tsp)

    that should get anyone started!

  • 2 years ago

    Grate recipie

  • Lucy 3 years ago

    It is amazing

  • LMFAO 3 years ago


  • rose 3 years ago

    The amount of ingredients you use in a recipe always determine the texture and taste. We are always learning everyday and as a novice to cooking I would appreciate a guideline for the quantities. Thanks

  • carl 3 years ago

    very easy recipe and very tasty try making the mash with a small amount of parsley sauce instead of milk

  • rog and jean 4 years ago

    Really good with fresh salad and a lemon wedge. Suggest adding chilling flakes to taste... But not too much

  • cupcake♥ 4 years ago

    it would help to have some rough guidlines to amounts needed, but its a good simple easy recipie ♪☺☻♥

  • KtCooks 4 years ago

    Oh dear , some people need anger management on this site!! Add some chopped chillies for a little kick :o) nice easy recipe and tasty served up with salad mmmm

  • Briget 4 years ago

    This is really tasty and I really enjoyed making it, but I agree that it would be helpful to include basic amounts in this recipe. It could mention that all amounts are changeable, but it's helpful to have some kind of guideline other than "potatoes" and "tuna".

  • jim 5 years ago

    To be fair, if someone's away from home and cooking for the first time it might be nice to give them a guide as to quantities. No need to be a knobhead about it.

  • Michelle 5 years ago

    It really isnt difficult to guess the amounts, i mean youre not going to need 10lb of spuds or 3 tonne of tuna. just make enough mash for 2 people and mix in 1 can of tuna, the rest you add by taste alone. i would however recommend not binding the egg in with the mash mixture and instead coating the fishcake in it before coating in breadcrumbs/semolina and frying. otherwise it will end up a bit soggy.

  • Not-so-stupid-chef 5 years ago

    seriously, for a recipe like this you don't really need exact amounts. Do you?!? it's a good basis to allow you to play around and work it out for yourself. some recipes require exact amounts. this is not one of them. talk about needing to be spoon fed. bet your mum still does your washing ;-) i put in some grated carrot and courgette to sneak some goodness in! :-)

  • izzie 5 years ago

    i thought this was a very helpfull recipe and gave the information you needed although the amounts would be helpfull. thanks

  • yvonne 5 years ago

    this is a good reciepe but the amount of each ingrediant would be useful

  • shel 5 years ago

    I just worked the ingredients out myself, used a 154g tin tuna and mashed 2 baking sized spuds, small can sweetcorn and sliced 3 spring onions, mixed it up and coated in flour rather than egg. Nice basic recipe thanks.

  • leah 5 years ago

    its good but you dont no how much of each ingrediant you need =/

  • benson 5 years ago

    instead of binding with an egg dip the prepared fish cake in egg then flour and then shop bought breadcrumbs and fry in oil on both sides for a much tastier crispier finish.

  • lucy 5 years ago

    this was really tasty, but i found it much better without the egg - it got too sticky and kept falling apart! (that was using one very large potato, one onion, and one can of tune fish. Seasoned with thai spices and hot sauce)

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