The Jamie Oliver Tuna Fish Cakes are a quick and delicious way to transform canned tuna into a flavorful meal. These fish cakes are made with simple ingredients, combining tender potatoes, flavorful tuna, fresh herbs, and a bit of spice. They’re perfect for a quick dinner, lunch, or even as a tasty snack, offering a satisfying crispy exterior and a soft, flaky interior.
What are Jamie Oliver Tuna Fish Cakes?
Jamie Oliver’s Tuna Fish Cakes are savory patties made from canned tuna, mashed potatoes, and herbs. The mixture is seasoned, shaped, and pan-fried until golden brown, creating a satisfying, crispy crust. These fish cakes are perfect for a fast and flavorful meal that’s budget-friendly and packed with protein.
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Why You Should Try This Recipe
- Quick and easy: Made with pantry staples and ready in under 30 minutes.
- Deliciously crispy: Frying the cakes gives them a golden, crunchy exterior.
- Healthy: Rich in protein, low in fat, and easily customizable.
- Great for leftovers: Perfect for repurposing cooked potatoes or canned tuna.
- Family-friendly: Mild flavors that both kids and adults will enjoy.
Ingredients Needed to Make Jamie Oliver Tuna Fish Cakes
To make these flavorful fish cakes, you’ll need:
- Potatoes (300g, peeled and cubed): Acts as a binder and adds a soft texture.
- Canned tuna (200g, drained): The main protein source with a rich flavor.
- Spring onions (2, finely chopped): Adds a mild onion flavor and freshness.
- Lemon zest (1 tsp): Brightens the flavor of the fish cakes.
- Fresh parsley (a handful, chopped): Adds a fresh, herbaceous note.
- Egg (1, beaten): Binds the mixture together.
- Breadcrumbs (50g): Helps to hold the mixture and adds texture to the fish cakes.
- Olive oil (for frying): Adds flavor and creates a crispy crust.
- Salt and black pepper: To taste, for seasoning.
Optional Add-Ins
- Chili flakes (a pinch): For a hint of heat.
- Capers (1 tbsp, chopped): Adds a tangy, briny flavor.
Equipment Needed
- Mixing bowl: For combining the ingredients.
- Potato masher or fork: For mashing the potatoes.
- Frying pan: To cook the fish cakes.
- Spatula: For flipping the fish cakes.
Instructions to Make Jamie Oliver Tuna Fish Cakes
Step 1: Prepare the Potatoes
- Boil the cubed potatoes in salted water for 10-12 minutes, or until tender.
- Drain the potatoes well and mash until smooth. Let the mashed potatoes cool slightly.
Step 2: Combine the Ingredients
- In a large mixing bowl, combine the mashed potatoes, drained tuna, spring onions, lemon zest, and chopped parsley.
- Season with salt and black pepper to taste.
- Add the beaten egg and breadcrumbs, and mix everything until fully combined. If using chili flakes or capers, fold them in now.
Step 3: Shape the Fish Cakes
- Divide the mixture into equal portions (about 6-8 patties) and shape each portion into a round patty, about 1 inch thick.
- If the mixture is sticky, dust your hands with a little flour to make shaping easier.
Step 4: Cook the Fish Cakes
- Heat a little olive oil in a large frying pan over medium heat.
- Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Serve the fish cakes hot, with lemon wedges and your favorite dipping sauce.
What Goes Well with Jamie Oliver Tuna Fish Cakes?
- Lemon wedges: A squeeze of lemon adds freshness and brightness.
- Tartar sauce: A classic, tangy sauce that complements the fish cakes.
- Green salad: A light, fresh side to balance the richness of the fish cakes.
- Steamed vegetables: Carrots, broccoli, or green beans make a nutritious addition.
- Sweet chili sauce: Adds a sweet and spicy kick.
- Roasted potatoes: For a more filling meal, serve with crispy roasted potatoes.
Expert Tips for Making the Best Jamie Oliver Tuna Fish Cakes
- Drain the tuna well: Excess liquid can make the mixture too wet, so ensure the tuna is drained thoroughly.
- Chill the mixture: If the mixture feels too soft, refrigerate for 15 minutes before shaping the patties.
- Use a non-stick pan: This helps prevent the fish cakes from sticking and ensures they cook evenly.
- Adjust seasoning: Taste the mixture before adding the egg and adjust seasoning as needed.
Easy Variations of Jamie Oliver Tuna Fish Cakes
- Spicy fish cakes: Add a dash of hot sauce or finely chopped chili for extra heat.
- Herbed fish cakes: Add fresh herbs like dill or cilantro for an aromatic twist.
- Cheesy fish cakes: Fold in a handful of grated cheddar or Parmesan for a creamy flavor.
- Gluten-free version: Use gluten-free breadcrumbs to make these fish cakes gluten-free.
- Asian-inspired: Add a splash of soy sauce and grated ginger for an Asian-inspired flavor.
Best Practices to Store Jamie Oliver Tuna Fish Cakes
- Refrigerate: Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place uncooked fish cakes on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
- Thaw before cooking: Thaw frozen fish cakes in the fridge overnight before frying.
Best Practices to Reheat Jamie Oliver Tuna Fish Cakes
- Stovetop: Reheat in a frying pan over medium heat for 3-4 minutes per side, until heated through.
- Oven: Reheat in an oven at 180°C (350°F) for 10-15 minutes.
How Can I Make Jamie Oliver Tuna Fish Cakes Healthier?
- Use sweet potatoes: Replace regular potatoes with mashed sweet potatoes for added fiber and nutrients.
- Bake instead of fry: Bake the fish cakes at 200°C (400°F) for 15-20 minutes, flipping halfway through, for a healthier option.
- Reduce breadcrumbs: Cut down on breadcrumbs or use almond flour for a lower-carb option.
- Add more veggies: Finely chop bell peppers or carrots and add them to the mixture for extra vitamins and fiber.
FAQs
Can I use fresh tuna instead of canned tuna for fish cakes?
Yes, you can use fresh tuna instead of canned. Cook the fresh tuna first, flake it into small pieces, and then proceed with the recipe as usual.
How do I keep tuna fish cakes from falling apart?
To prevent tuna fish cakes from falling apart, ensure the mixture isn’t too wet. Drain the tuna well and, if needed, add a little extra breadcrumb to help bind the mixture. Chilling the patties for 15 minutes before cooking also helps them hold together.
Can I bake tuna fish cakes instead of frying them?
Yes, tuna fish cakes can be baked for a healthier option. Place them on a baking sheet lined with parchment paper, brush with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through.
How long do tuna fish cakes last in the fridge?
Tuna fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them on the stovetop or in the oven to maintain their crispy texture.
Nutrition Value (per serving):
- Calories: 220
- Fat: 12g
- Carbohydrates: 15g
- Protein: 13g
- Fiber: 2g
Final Words
The Jamie Oliver Tuna Fish Cakes are a quick, flavorful, and versatile recipe that’s perfect for any meal. Made with pantry staples, these fish cakes are easy to whip up and can be customized to suit different tastes. Serve with a fresh salad, lemon wedges, or your favorite dipping sauce, and enjoy these delicious, crispy fish cakes!
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Jamie Oliver Tuna Fish Cakes
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Appetizer
- Method: Pan-frying
- Cuisine: British
Description
Jamie Oliver’s Tuna Fish Cakes are savory patties made from canned tuna, mashed potatoes, and herbs. The mixture is seasoned, shaped, and pan-fried until golden brown, creating a satisfying, crispy crust. These fish cakes are perfect for a fast and flavorful meal that’s budget-friendly and packed with protein.
Ingredients
To make these flavorful fish cakes, you’ll need:
- Potatoes (300g, peeled and cubed): Acts as a binder and adds a soft texture.
- Canned tuna (200g, drained): The main protein source with a rich flavor.
- Spring onions (2, finely chopped): Adds a mild onion flavor and freshness.
- Lemon zest (1 tsp): Brightens the flavor of the fish cakes.
- Fresh parsley (a handful, chopped): Adds a fresh, herbaceous note.
- Egg (1, beaten): Binds the mixture together.
- Breadcrumbs (50g): Helps to hold the mixture and adds texture to the fish cakes.
- Olive oil (for frying): Adds flavor and creates a crispy crust.
- Salt and black pepper: To taste, for seasoning.
Optional Add-Ins
- Chili flakes (a pinch): For a hint of heat.
- Capers (1 tbsp, chopped): Adds a tangy, briny flavor.
Instructions
Step 1: Prepare the Potatoes
- Boil the cubed potatoes in salted water for 10-12 minutes, or until tender.
- Drain the potatoes well and mash until smooth. Let the mashed potatoes cool slightly.
Step 2: Combine the Ingredients
- In a large mixing bowl, combine the mashed potatoes, drained tuna, spring onions, lemon zest, and chopped parsley.
- Season with salt and black pepper to taste.
- Add the beaten egg and breadcrumbs, and mix everything until fully combined. If using chili flakes or capers, fold them in now.
Step 3: Shape the Fish Cakes
- Divide the mixture into equal portions (about 6-8 patties) and shape each portion into a round patty, about 1 inch thick.
- If the mixture is sticky, dust your hands with a little flour to make shaping easier.
Step 4: Cook the Fish Cakes
- Heat a little olive oil in a large frying pan over medium heat.
- Fry the fish cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
- Serve the fish cakes hot, with lemon wedges and your favorite dipping sauce.
