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.