Traditional recipes call for cod or salmon, but for convenience, cost and taste reasons I truly believe tuna is the best option. Such a simple recipe, I really hope you tuna lovers out there give this a bash. Either way, enjoy!
1 teaspoon fresh dill, finely chopped (plus extra for serving)
1 (185g) tin tuna, drained
salt and pepper, to taste
2 lemon wedges, to serve
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Method Prep:25min › Cook:25min › Ready in:50min
Set up your stations: one bowl of flour, followed by a bowl with your beaten egg, followed by the breadcrumbs and ending with a blank space to place your fish cakes.
Boil your potatoes in salted water until soft, drain and mash, adding in your butter, mustard, spring onion, dill, tuna and generous helpings of salt and pepper. Mould in to equal burger-shapes, dip in the flour, then the egg and finally the breadcrumbs, making sure all surfaces are covered.
Fry in a frying pan over a medium heat, flipping once and making sure the edges are cooked too, for around 6 to 8 minutes each side depending on the size of your fish cakes. Enjoy with extra dill, lemon juice and your favourite sauce.