Tuna fishcakes
These crispy baked tuna fishcakes are packed with flavor and coated in golden breadcrumbs for a deliciously light yet satisfying meal. A perfect family-friendly dish.
Updated : 27 June, 2025
Easy
About 20 min.
Ingredients
2
Potato
cube
Butter
1.5 tablespoon
Mayonnaise
1
Lemon
3
Green onion
150 grams
Canned tuna
2 slice
Bread
1
Eggs
as needed
Flour
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.
Step 3
Drain well and return the potatoes to the pan. Add the butter, mayonnaise, lemon zest, chopped spring onions, salt, and a generous amount of black pepper. Mash everything together until smooth and creamy, then gently fold in the tuna. Set aside.
Step 4
Pulse the bread in a food processor to make breadcrumbs (or use store bought ones). Prepare three shallow bowls - one with flour, one with a beaten egg, and one with the breadcrumbs.
Step 5
Shape the tuna and potato mixture into six evenly sized fishcakes. Coat each fishcake by dipping first into the flour, then the egg, and finally the breadcrumbs. (Tip: Use one hand for dry ingredients and the other for wet to keep things neat.)
Step 6
Arrange the fishcakes on a baking tray and bake in the preheated oven for 15 minutes, or until the coating is lightly golden and crisp.
Step 7
Serve warm, with your choice of salad, dip, or vegetables.