Tasty Tuna Fishcakes

    37 min

    Take cans of tuna and sweetcorn from the storecupboard and add horseradish and spring onions for brilliant fishcakes that all the family will enjoy. Serve with lemon mayonnaise and a leaf salad, or with steamed green beans and some quick-fried, halved tomatoes. Delicious!

    7 people made this

    Serves: 4 

    • 600g floury potatoes, peeled and cut into chunks
    • 25g butter
    • 1 tbsp creamed horseradish
    • 2 tbsp chopped fresh parsley
    • 3 spring onions, chopped
    • 200g can sweetcorn, drained
    • 200g can tuna chunks, drained
    • 2 tbsp plain flour
    • 2 tbsp vegetable oil
    • lemon mayonnaise and lemon wedges, to serve

    Prep:10min  ›  Cook:27min  ›  Ready in:37min 

    1. Make the mashed potatoes: Cook the potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain thoroughly, then return to the pan with the butter and mash until very smooth.
    2. Add the flavourings: Add the horseradish, parsley, spring onions and sweetcorn to the hot mashed potato and stir until thoroughly mixed, then add the tuna and season to taste. Allow the mixture to cool slightly.
    3. Make the fishcakes: Shape the mixture into eight thick flat cakes, each measuring about 7cm in diameter. Dust them on both sides with the flour.
    4. Cook the fishcakes: Heat the oil in a large frying pan, preferably nonstick. Add the fishcakes and cook over a medium heat for 3-4 minutes on each side or until well browned, turning them carefully with a fish slice. If you don't have a large enough pan, cook the fishcakes in two batches, keeping the first batch warm while you cook the second. Serve hot with lemon mayonnaise and lemon wedges.

    Cooking tip

    If you have time, leave the fishcakes to chill in the fridge for 30 minutes before cooking, as this will make them easier to handle.


    *Add chopped green chilli, grated lime zest, garlic and chopped fresh coriander. *Or, add grated lemon zest, chopped parsley and capers.


    *For tuna, use a can of pink salmon. *For parsley, use 2 tbsp green pesto. *Omit the herbs and use a can of sweetcorn with added red and green peppers.

    …get ahead

    *The next time you make mashed potatoes, cook extra and keep some for these fishcakes. You will need 550g cold mashed potatoes (without lots of milk or cream, or the mixture will be too soft). *The fishcakes can be made up to 24 hours before cooking. Put them on baking parchment (to prevent them from sticking) on a board or plate, then cover and keep in the fridge until ready to cook.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Used different ingredients. try adding fresh chopped parsley (2 tbsp), half a red onion and half a red pepper (finely chopped) along with the 100g tin sweetcorn, 1 tin tuna (185g), 1 tbsp plain flour (to help rise when baking), 350g potatoes, 50g breadcrumbs & a little oil to grease the baking tray. i made the mistake of adding too many potatoes the first time i made fishcakes, so have learnt from my mistakes as they fell apart, but still tasted lovely!! do make these fishcakes... i love them! also each fishcake only contains: 2g fat & 293 calories! happy cooking!!  -  06 Feb 2009


     -  09 Nov 2010


    Took shortcuts. I made these without the horseradish as I don't like it and found them to be really tasty. A perfect mix of indregients an so easy to make.  -  14 Jun 2010