Friday, 26 September 2008

Recipe - Tuna fishcakes

This actually started as salmon fishcakes but I gave up on that idea. Why? Well, I had two tins of canned pink salmon that I didn't really know what to do with. After a bit of thinking I decided to make them into fishcakes.

I'd never used canned salmon before so I had no idea just how fiddly it was with all the small bones still there. To make an irritated story short, I canned the can (see what I did there) and went for tuna instead.

I still got a can of salmon left if anyone want to come over and pick it up. I sure as hell ain't going to use it.

Back to the dish though... You can prepare the potatoes the day before since it's easier if they are really cold. Also, make sure to chill the prepared cakes properly, otherwise they are more likely to fall apart when you handle/fry them.

(makes 4 - 6 cakes)
2 cans (185g/each) of tuna chunks in brine
About 175g - 250g of potatoes
Coriander (cilantro), cut
2 eggs
Corn flour
Olive oil
Sweet Thai Chilli Sauce


Peel and boil the potatoes as you would if you were preparing mash. Once nice and soft drain them and mash them. Even better is using a ricer. Put the potatoes to the side and let them cool down properly, you can even put them in the fridge over night.

When the potatoes have cooled down sufficiently crack one of the eggs into them and mix with the drained and flaked tuna as well as the coriander (cilantro). Season to taste.

Make cakes out of the mix and put them on a plate/roasting tray and cover with cling film. Put them into the fridge until nice and cool.

Crack the other egg into a deep plate and beat it, put corn flour onto another plate. Dip each cake into the egg and then into the corn flour - making sure to get an even coating.

Heat the oil in a frying pan on medium heat and fry until the cakes are nicely golden on all sides.

Serve with a crisp salad and a Thai Sweet Chilli sauce to dip in.



  1. Not sure why you thought you had to take the bones out of the salmon. All you have to do is take the skin away. The bones are already cooked to the point of crumbliness, so are perfectly alright to put in a fishcake mix.

  2. NickyB, I have this big thing about fishbones, cooked or not.

    I love fried sardines but I just can't make myself eat them.

    I guess I must have had a bad experience as a kid or something ;)

  3. Oh wow...nickyb has a point. But the little bones can totally be pulled out and so can the skin. I also take out the too dark parts - then you mix it with salt, pepper, garlic powder, chopped onions, garlic, and green bell peppers - a bit of flour/cornmeal, milk, and an egg - then you form them into patties and go to town!

    I'll totally take that can of salmon!


  4. Darius,

    I really can't stand fishbones and I was preparing the fishcakes during my lunch break from work. Couldn't be bothered with all that effort ;)

    The salmon is here waiting for you! ;)

    // Mike

  5. Ah... grasshopper you have learned a valuable lesson:

    Next time, be sure to buy BONELESS canned salmon! :o)

    All the best,
    Leia (TennZen)

  6. I sure have, Sensei ;)

    Bone on, bone off... ;)

    // Mike


Please leave a comment. Positive or negative - all comments are welcome and useful. I do enjoy hearing what you think of my posts, what is good and what needs improving so please post away.

// Mike