Tuna and Fish-finger Fishcakes

Cooking methods: Boiling, mashing, baking

  • PREPARATION TIME: 15 Minutes
  • COOKING TIME: 15 Minutes

The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes."


  • 2-3 tbsp leftover mashed potato
  • 4 tbsp tinned tuna, drained
  • 2 fish fingers, cooked and chopped
  • 1 tbsp fresh dill, chopped
  • ½ tbsp tomato ketchup
  • Squeeze of lemon juice
  • 2 tbsp flour
  • 1 egg, beaten
  • 4 tbsp breadcrumbs
  • 1 tbsp oil


  1. Pre-heat the oven to 200°C.
  2. Combine the potato, tuna, fish fingers, dill, ketchup and lemon juice in a bowl.
  3. Shape the mixture into two patties then dip into flour, egg and then breadcrumbs.
  4. Heat a tbsp oil in a frying pan and fry the fishcakes for a couple of minutes on each side until golden.
  5. Remove from the pan and place on a baking tray in the oven for 10 minutes until heated through

Suitable potato varieties

Smooth, such as Desiree


  • Mixing bowls x 4 (1 large, 3 small)
  • Wooden spoon
  • Measuring spoons
  • Fork
  • Chopping board
  • Frying pan
  • Spatula
  • Baking tray
  • Oven gloves
  • Serving dish

More potato pecipes