Tuna Fish Cakes

This recipe features in these meal plans: Hearty Favourites.

Fish cakes made with tuna, potatoes and spring onions served with green beans, grilled tomatoes and a lemon-mayo dip.


  • 370g of value tinned tuna chunks, drained
  • 2 medium baking potatoes (approx 320g each), peeled and diced
  • 200g of fine trimmed green beans
  • 4 large tomatoes (approx 115g each), halved
  • 1 bunch of spring onions, finely chopped
  • 2 medium eggs, beaten
  • 200g of breadcrumbs
  • 8 tbsp mayonnaise
  • 2 tbsp lemon juice
  • 3 tbsp vegetable oil
  • 2 tbsp plain white flour
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £1.67
  • Store cupboard: Basic
  • Calories per serving: 772
  • 5-a-day per serving: 2.3
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Tuna Fish Cakes photo

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  1. Cook the potato in lightly salted boiling water for 10 minutes, or until tender.
  2. Meanwhile, to make the lemon-mayo dip, mix together the lemon juice and mayonnaise. Season with salt and pepper and set aside.
  3. Drain the potatoes and mash until smooth. Flake the drained tuna into the mash, add the chopped spring onion, season with salt and pepper and mix well. Shape into twelve 1cm thick patties and dust with the flour. Dip the fish cakes into the beaten egg until thoroughly coated and then dip into the breadcrumbs.
  4. Heat 2 tbsp oil in a frying pan and fry the fish cakes in batches for 4-5 minutes on each side, or until crisp and golden.
  5. Meanwhile, preheat the grill to high. Drizzle the tomato halves with 1 tbsp oil, season with salt and pepper and grill cut-face down for 2-3 minutes, then turn over and grill for 1-2 minutes, or until the tomato begins to char.
  6. Cook the green beans in lightly salted boiling water for 3-4 minutes, or until tender. Drain and season with salt and pepper.
  7. Serve the tuna fish cakes with the green beans, grilled tomatoes and lemon-mayo dip.

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