Fishcakes have it all – the ability to satisfy all your carby cravings, whilst still being full of goodness, packed with flavour and simple enough to make from scratch! These easy tuna fishcakes have a soft, herby middle and deliciously crispy coating. They freeze brilliantly if you fancy making a big batch and also happen to be completely gluten-free.
The wholesome fishcake filling is all thrown together in one bowl. These tasty patties are made up of:
- Tinned tuna
- Mashed potato
- Cheddar cheese
- Dijon mustard
- Fresh parsley
- Red onion
- Lemon juice
What to serve with fishcakes
Tuna fishcakes go amazingly with fresh crunchy salad, a squeeze of lemon and plenty of your favourite dip (I’m a fan of garlic mayo, tartare or sweet chilli sauce). But if that doesn’t tickle your fancy, here are a selection of yummy ideas for serving on the side:
- Sweet potato fries
- Baked beans
- Cauliflower cheese
- Smashed peas
- Fried eggs
- Roasted Mediterranean veg
Can I make tuna fishcakes low FODMAP?
Yes! Simply swap the red onion for the green tops of 3-4 spring onions and you’ll have a recipe completely safe to enjoy during the elimination phase of the low FODMAP diet. Just also make sure to check that your mayonnaise doesn’t contain any onion or garlic.
If you have any fishcakes left over, they’ll keep well in the fridge for up to 2 days. You can also freeze these for up to 3 months.
How do you reheat fishcakes?
Simply pop them in the oven at 180°C for 10-15 minutes (from chilled) or 20-25 minutes (from frozen), until piping hot in the middle.
If you give these easy tuna fishcakes a go, don’t forget to let us know how you got on by leaving a comment and rating below! You can also tag us in photos of your creations on Instagram @BlueSkyEating. Enjoy! 🙂
Easy Tuna Fishcakes (Gluten Free)
For the filling:
- 500 g white potatoes (peeled and roughly chopped)
- 320 g tinned tuna (in spring water)
- 1/2 red onion (finely chopped)
- 40 g cheddar cheese (grated)
- 1 tbsp fresh parsley (finely chopped)
- 1 tbsp mayonaise
- 1 tsp dijon mustard
- 2 tbsp lemon juice
- Salt and pepper (to taste)
For the coating:
- 1 egg (beaten)
- 3 tbsp gluten-free plain flour
- 100 g gluten-free breadcrumbs (blitz sliced bread in a food processor or crumble by hand)
- 60 g vegetable oil (or enough to fully coat the bottom of the entire frying pan by a few millimetres)
- Place the peeled and chopped potatoes into a pan of boiling water and cook on a medium heat for approx 20 minutes, or until soft enough to stick a fork through.
- Once the potatoes are tender, drain and mash them thoroughly.
- Transfer the mashed potato to a large mixing bowl and add all remaining filling ingredients. Mix together well until everything is nicely incorporated.
- Shape handfuls of the mixture to form your fishcakes. Make sure to let the mixture cool a little first if the potato is still hot. The recipe should make approx 6 fishcakes (3 servings if having 2 per person).
- Set out three bowls and a plate. Add the gluten-free flour to the first bowl, the beaten egg to the second and the gluten-free breadcrumbs to the third.
- Coat each fishcake first in flour, then egg, then breadcrumbs, before placing on the plate.
- Heat the vegetable oil in a large frying pan over a medium heat. There should be enough oil to fully cover the bottom of the pan by a few millimetres. Make sure the oil is nice and hot before adding the fishcakes, or they may become a little soggy. The fishcakes should sizzle as they hit the pan.
- Fry the fishcakes for a few minutes on each side, or until the breadcrumbs are golden brown and crisp. You can also use tongs to hold the cakes sideways, rotating slowly to make sure the edges get a good browning too.
- Once fried, transfer to a plate lined with some kitchen roll to soak up some of the excess oil.
- Serve with your favourite dipping sauce (garlic mayo, tartare or sweet chilli sauce are great), fresh salad, chips or whatever you fancy!
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.