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Tuna Fish Cakes with Salad

Preparation: 20 mins

Cooking: 15 mins

Serves 4, costs under £4.00


  • 2 Tins Tuna In Brine (185g)
  • 6 Potatoes (720g) (Medium Sized)
  • 1 Cups Peas (160g) (Frozen)
  • 2 Eggs (0)
  • 3 Cups Breadcrumbs (160g)
  • 8 Leaves Lettuce (40g)
  • 4 Tomatoes (340g)
  • ½ Cucumber (180g)
  • 1 Red Pepper (160g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel the potatoes and cut them into cubes. Boil them until they're soft then mash them. Allow to cool.
  2. Drain the tuna and, with the peas, add to the mash. Beat the eggs in a bowl and gradually add to the mash mixture to bind it together. Leave some egg in the bowl to coat the fish cakes.
  3. Divide the mixture into 8 and shape into a ball then flatten.
  4. Place breadcrumbs on a plate. 
  5. Coat each fish cake in the remaining egg and roll in the breadcrumbs.
  6. Grill on each side for 5 minutes until golden brown and hot throughout.
  7. Wash and prepare salad and serve with fishcakes.

Nutritional Information