Tuna Fish Cakes with Quick Tartare Sauce

These lovely fish cakes were made after a telephone call with my mum. She’s a brilliant home cook and she was telling me how she made these using mainly store cupboard ingredients rather than take an unnecessary trip to the shops. They are a perfect way to use up leftover baked potatoes. In fact next time you cook jacket potatoes, throw in a few extra so you can make these delicate and delicious fish cakes the next day. I used tinned tuna, but tinned salmon, or indeed any leftover fish would work beautifully.

Head over to my Instagram account to see the how - to video...

Serves 2


2 baked potatoes (cooked)

1 tin tuna - drained & flaked

4-5 spring onions - finely sliced

1 tablespoons chopped fresh herbs - parsley, dill, or coriander

1 egg

Salt & pepper

Tartare Sauce

1 clove garlic - crushed

2 tablespoons mayonnaise

1 tablespoons capers - drained and chopped

1- 2 teaspoons chopped herbs


Bake the potatoes for 1 hour at 200 degrees. Allow to cool and scoop out the flesh.

Mix all of the fish cake ingredients together in a bowl and season generously. Use your hands to create little patties. You should be able to make 6-8. Leave to chill in the fridge until you need them.

Pan fry on a medium heat until golden on both sides and warmed through.

Mix the tartare ingredients together and serve with salad.

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