Dinner

Tuna and Potato Fishcakes

Name: Tuna and Potato Fishcakes
Total time: 35 min
Yield: 4 servings
Ingredients: 600g potatoes, peeled and chopped; 2 tins tuna (145g each), drained; 2 spring onions, sliced; 1 egg; 40g breadcrumbs (wheat); 1 tbsp vegetable oil; 300g frozen peas

Crispy fishcakes from tinned tuna and mash with peas on the side.

35 minServes 4280 kcal per serving

What you need

600g potatoes, peeled and chopped
2 tins tuna (145g each), drained
2 spring onions, sliced
1 egg
40g breadcrumbs (wheat)
1 tbsp vegetable oil
300g frozen peas

How to make it

Step 1
Boil the potatoes for 15 minutes, drain well and mash.
Step 2
Mix in the tuna and spring onions, shape 8 cakes and chill 10 minutes.
Step 3
Dip in egg, then crumbs, and fry in oil for 3 minutes each side.
Step 4
Cook the peas and serve.

Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.
Per serving	Amount
Energy	280 kcal
Protein	20 g
Carbohydrate	34 g
Fat	7 g

This recipe fits these eating styles by the numbers and the ingredients: Low carb.

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Last updated 24 September 2026