Home-made tuna fishcakes recipe for under £1 a serving.
Healthy, filling & delicious; these tuna fishcakes are a great easy meal for after your workout.
For someone who doesn’t eat much fish, I could make this tuna fishcakes recipe aaall the time! I don’t know if it’s the Thai-style flavours that I like most, the fact that they’re full of ingredients that are actually good for you, or the insane value-for-money you get when you make these at home versus anything you could buy in the shops.
I’ve only started eating fish in the last few years really. Since someone very kindly served me a beautiful plate of salmon at a dinner party and I was too polite to tell them I didn’t like it. So I just sat there and I ate it. And, you know what? Turns out that once I got past the “Ugh, this is fish, I don’t like fish” thoughts that were swirling round my brain, I really enjoyed it! There are still some things that I definitely can’t stomach yet (like mussels and oysters and smoked trout… bleurgh!) but since I’m now pretty receptive to most seafood, I’ve started to look for good ways to incorporate it into our packed lunches. These tuna fishcakes fit the bill perfectly. They keep well and they taste great cold, as well as hot.
Big shout out to “The Hungry Linguists” for this dish, because it’s become a firm favourite in our household. Unfortunately their food blog no longer appears to exist so it’s a good job you can find a version of the recipe here instead! (Their Instagram is still up & running though if you want to check that out.) I’ve just tweaked the original recipe slightly to edit out the egg and edit in some spring onions. The first because taking the egg out means that you can use fewer breadcrumbs and still get the right consistency (better nutritionally and cheaper, too). The second because spring onions add a nice punch of flavour alongside the chilli. Is there anything you would do differently when you make this?
We really like these tuna fishcakes with some simple greenery, like raw spinach, or with a portion of Green Rice Salad. Then there’s the sweet chilli sauce for dipping — that’s a must! (FYI, this Blue Dragon one is the bees knees!)
Click here for the full recipe.
Thai Tuna Fishcakes
Ingredients
- 360 g tinned tuna (three 120g tins) drained
- 300 g potato to be made in to mash
- 60 g breadcrumbs
- 1 thumb-sized piece ginger finely chopped
- 3 spring onions finely sliced
- 1 chilli (red or green) finely chopped
- 1 large handful fresh coriander finely chopped
- 3 limes juice of
- 3 teaspoons fish sauce
- drizzle oil any kind for frying
- salt & pepper for seasoning
Instructions
Make the fishcakes:
- Add the potato to a pan of boiling water and cook until soft, before mashing with salt & pepper
- Mix together the tuna, mash potato, 40g of breadcrumbs, ginger, spring onions, chilli, and coriander in a bowl with the lime juice, fish sauce, salt & pepper
- Mould the mixture into 12 fishcakes then coat lightly in the remaining breadcrumbs
- Put in the fridge to firm up for half an hour
Cook the fishcakes:
- Add a drizzle of oil to a large frying pan or skillet on a medium-high heat
- When hot, add the fishcakes and cook for about 5 minutes per side until golden brown (add more oil if they are sticking)
- When cooked & golden, remove from the pan and leave to cool before storing in an airtight container in the fridge
In the morning:
- For lunch, take 2 tuna fishcakes, along with some greenery, like spinach, or Green Rice Salad, and sweet chilli sauce for dipping
Recipe looks great! Will try this week. Photo could be a little better with lighting perhaps have a play with your filter settings 😉