Crispy on the outside & smooth on the inside, these Tuna Fish Cakes are the perfect way to use up some cupboard staples for an easy and delicious lunch!
Mashed Potato Tuna Patties
I’ve tried out a few different versions of tuna cakes and in my opinion using mashed potato is essential. The mash potato not only bulks out the patties, but also helps bind together everything. Plus, who doesn’t love mashed potato?!
Leftover Mashed Potato
These are perfect for using leftover mash. I recommend using it straight from the fridge so it’s nice and cold/firm. This will help the patties form together. If you’re leftover mash is particularly creamy and smooth, I do recommend whipping up a fresh batch – the mash is the bulk of the patties and if the consistency is too wet the patties won’t form.
Fresh Mashed Potato
If you’re making the mash, it’s essential to not over boil the potatoes. You want them soft enough to just slice with a knife, otherwise the potato will absorb too much water and turn the patties sloppy. It’s also essential to completely steam dry the potatoes. You want as much moisture to escape the potatoes, again, so the patties are firm enough to form.
How to make Tuna Potato Patties
- Combine mash, mayo, butter and mustard.
- Add tuna, spring onion, parsley, lemon zest and seasoning.
- Mash until smooth.
Breaded Tuna Fish Cakes
Once you’ve formed the patties, it’s time for coating. A lot of recipes just fry the patties, or at the most dredge in flour and fry. However, by doing that you’re missing out on a gorgeous crispy coating. Coating in breadcrumbs gives that awesome contrast against the smooth inside of the patties.
At this stage I HIGHLY recommend popping the patties in the freezer for 10-15mins to firm up BEFORE dredging. This will ensure the patties don’t fall apart when dredging (literally nothing worse).
These are Japanese breadcrumbs which are much bigger and lighter than regular breadcrumbs. This means they go extra crispy! You’ll find them in nearly all supermarkets/grocery stores in the Asian section. You can sub regular breadcrumbs if that’s what you have.
How to bread Tuna Patties
- Coat in flour.
- Dredge in beaten egg.
- Thoroughly coat in breadcrumbs.
Pan Fried Tuna Fish Cakes (cooking option 1)
You’ll need to fill the base of a pan with veg oil and bring it to a sizzle. Fry 3 fish cakes at a time, flipping once until golden both sides. It’s important to make sure the oil is hot before frying or the patties will absorb too much oil and turn sludgy. Test with a breadcrumb before hand.
- Not quite as dry as baking
- Arguably more crispy
- More maintenance
- Higher risk of patties losing shape
- Not as even coverage
Oven Baked Tuna Fish Cakes (cooking option 2)
Plonk the fish cakes on a greased tray and liberally spray with oil. Pop in the oven, flipping once until golden each side.
- Even coverage of crispiness
- Hold shape better
- Less maintenance
- Longer to cook
- Slightly dryer than frying
- Arguably not quite as crispy
In summary it doesn’t make a huge difference. If your patties seem slightly on the flimsy side I’d bake them just to be safe. They just are ever so slightly more dry.
Tuna Fish Cakes FAQ
How do you keep fish cakes from falling apart?
- Dry Mash – When you make the mashed potato, make sure you leave the potatoes to steam before you mash them. This will allow moisture to escape the spuds and result in a less ‘mushy’ mash.
- Freezer – If you feel like the filling is too flimsy when you form it into the patties, pop them in the freezer before you dredge them through the egg, flour and breadcrumbs.
- Hot Oil – Ensuring the oil is sizzling before you put the patties in the pan is essential to them staying together. If the oil isn’t hot, the patties will just soak it up and go mushy before they get the chance to crisp up.
Can I make these ahead of time?
Sure! You can either just form the potato patties and place in the fridge until ready to bread, or, you can bread them and place them in the fridge until ready to cook. If you want to completely cook them, just cool and tightly cover in the fridge for 2-3days and bake straight from the fridge (don’t fry again, will absorb too much oil).
Can you freeze homemade tuna fish cakes?
Yep! You can freeze before cooking and bake straight from the freezer at a lower temp (add another 10-15mins) or thaw and fry. Or, you can completely cook and pop in the freezer for a month and bake straight from the freezer (add another 15-20mins).
How to reduce mess when making fish cakes?
Whenever I’m coating anything in a batter of flour, egg and breadcrumbs, I allocate a ‘wet hand’ and a ‘dry hand’. Place the patty in the flour with the dry hand and transfer into the egg. Coat with your wet hand and transfer into the breadcrumbs. Coat with your dry hand. Voila – less mess!
What is best served with fish cakes?
Definitely serve with a sauce (I recommend Tartare Sauce). To make a full meal you can serve with fries, mushy peas or a side salad (I usually go avocado, red onion, tomatoes). To garnish I recommend a lemon wedge and an extra pinch of parsley or dill.
Alrighty, let’s tuck into the full tuna fish cake recipe shall we?!
How to make Tuna Fish Cakes (Full Recipe & Video)
Tuna Fish Cakes
- Medium Sized Mixing Bowl & Spatula
- 3 Shallow Medium Bowls (for dredging)
- Sharp Knife & Chopping Board
- Pot, Masher & Colander (if making mash)
- Zester/Fine Grater
- Non-Stick Frying Pan & Turner (if frying)
- Baking Tray (if baking)
Ingredients (check list):
- 1.5 cups Mashed Potato, or 16oz/450g potatoes to make mash (see notes)
- 2x 6.5oz/185g cans of Tuna, drained (preferably spring water, not oil)
- 1 cup / 60g Panko Breadcrumbs (see notes)
- 1 large Egg, beaten
- 2-3 heaped tbsp Flour
- 2 Spring/Green Onions, finely diced
- 1 tbsp Butter
- 2 tsp Mayonnaise
- 1 tbsp finely diced Fresh Parsley
- 1 tsp Dijon Mustard
- zest of 1/2 Lemon
- 1/4 tsp Garlic Powder
- Salt & Black Pepper, to taste
- Vegetable Oil, as needed (frying)
- Oil Spray, as needed (baking)
If Making Mashed Potato
- Peel and dice 16oz/450g white potatoes and place in a pot of enough cold water to comfortably cover them. Add a hefty pinch of salt and bring to a boil until they are just about tender enough to slice. It's crucial you don't over boil the potatoes or they'll soak up too much water and the patties will be too sloppy to mould.
- Drain in a colander and allow to steam completely dry. This is crucial to allow as much moisture to leave the potatoes as possible. If you have time cool them completely in the fridge, do that as well, but the main thing is allowing all the steam to escape. Mash until lump free.
- Combine your cold mash with butter, mustard and mayo. Add in tuna, spring onions, parsley, lemon zest, garlic powder and seasoning to taste. If you're using leftover mashed potato which was made with butter you won't need to add more. Also just take into consideration how much it was already seasoned.
- Mould into equal burger-shapes, you should get 6-8 depending on size. I find scooping with a 1/3 measuring cup gives 6 equal patties. I highly recommend popping them in the freezer at this point for 10-15mins to firm up before dredging. Or at least while you set up your bowls.
- Set up your stations: 1 bowl with flour and a pinch of salt and pepper, then 1 with your beaten egg and lastly breadcrumbs with a pinch of salt and pepper.
- One by one, delicately (but still thoroughly) coat the patties in flour, then egg, then breadcrumbs. Again, if they feel at all flimsy at this point pop them in the freezer to firm up.
Frying (option 1)
- Pour enough veg oil in a pan to comfortably cover the entire surface. Bring to a medium-high heat and when it sizzles when a crumb is dropped in, carefully place in 3 patties at a time. Allow to fry for 3-4mins (or until golden underneath) then flip and fry until golden on the other side. It's important that the oil is hot enough to 'sizzle' when the patties hit the pan. If it's too low, the patties will merely soak up the oil, become soggy and fall apart.
Baking (option 2)
- Place on a greased tray and liberally spray with oil. Bake at 390F/200C for 20-25mins, flipping once, or until golden and crispy all around (timings will vary depending on size of patties).
- See recipe notes for make ahead and freezing options.
Quick 1 min demo!
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