Fish Cakes


3 medium potatoes
1 spring onion
1 large tin or 2 small tins of tuna (in spring water)
1 egg
2 pieces of bread
1 tablespoon of vegetable oil


  1. Peel and chop the potatoes. Add to a saucepan of water and bring to the boil. Cook for 10-15 minutes or until the potatoes are soft.
  2. Meanwhile, wash and slice the spring onion, beat the egg in a bowl and toast the bread. Once the bread has cooled, grate it (or place in a freezer bag and bash it with a rolling pin) to create breadcrumbs. Place the breadcrumbs on a small plate
  3. When the potatoes are cooked, drain and mash them, with a masher or fork, until smooth
  4. Place the mashed potato in a bowl and add the spring onion, tuna and ½ the beaten egg. Mix together well
  5. Shape the mixture into 4 patties, using your hands
  6. Dip each fishcake patty in the remaining ½ of the beaten egg, then coat with the breadcrumbs
  7. Heat the oil in a frying pan, over a medium heat
  8. Cook the fishcakes for 3-5 minutes on each side, until golden. These can be cooked 2 at a time
  9. Repeat with the remaining fishcakes
  10. Serve with some steamed vegetables

* You can add frozen peas, sweetcorn or carrots for extra flavour and crunch.

* Any leftover fishcakes can be kept in the fridge to eat for up to 2 days later. Alternatively, they can be placed in freezer bags and stored in the freezer for up to 3 month.

* Swap the tuna with chickpeas for a meat-free version of the recipe. The chickpeas can be whole or mashed

* You could also swap the tuna with tinned salmon (in spring water), for a different taste

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New project launches to examine local demand for shared kitchen facilities in the Vale

With support from the UK Government’s Shared Prosperity Fund, we have commissioned locally based PER Consulting and Lafan to examine the potential demand for a shared kitchen facility within the Vale communities of Barry, Penarth and Llantwit Major.