Easy Tuna Fishcakes
I love a good old fashioned fishcake, but I have no patience. Most recipes require you to cook the fish or cut it into pieces and I rarely have fresh fish unless we are eating out. My go to are these tuna fishcakes. Read all the way to the bottom for some tips and substitutions!
- 1 tin of tuna, in brine, drained
- 1 potato, peeled and mashed
- 1 egg
- coriander, chopped
- 1/2 onion, chopped
- 1 green chilli, chopped
- oil for frying
- Make sure your potato is properly cooked and there are no lumps in your mash. Your potatoes should be dry and not wet.
- Add your well drained tuna to the potato, as well as the other ingredients. Make sure everything is well combined. The other ingredients should be chopped finely.
- Take 1 Tb of tuna and form it into a small fishcake. With this measurement you can make 10 – 12 fishcakes. You can make larger ones if you wish.
- Heat some oil in a frying pan and shallow fry the fishcakes, turning once. Do not try to turn them too soon or they will break.
- Drain on kitchen towel and enjoy with this Asian Slaw.
If you want to leave out the potato, for Banting/Keto reasons you can. You can double this recipe very easily and makes for a great high protein dish. I even like eating them plain with a bit of hot sauce. If you have trouble with binding the mixture without the potato add some coconut flour.
You can also crumb this fishcake with breadcrumbs.