Low-fat tuna fishcakes: Quick and easy recipe

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Tuna fishcakes with potato and fennel.


  • 1 onion – finely chopped

  • 4 medium potatoes

  • 3 tins of tuna – in water

  • 2.5 ml salt

  • 2 tsp fennel tips

  • 1 egg

  • 3/4 cup flour

  • Olive oil for frying

  • 15 ml lemon juice

Servings: Change Serving


Peel and cut potatoes into chunks and boil until soft. Strain, mash and set aside to cool down.

Drain the tuna and mix with the egg, fennel tips, onions and salt.

Stir in the mashed potatoes and roll the mixture into balls, approximately the size of a golf ball, set aside.

Cover your working area with flour and press the balls into patties while forming them in to shape with your hands. Turn the patties around and dust on the other side with flour.

Heat a non-stick pan on medium heat, cover with olive oil and fry the fish cakes on both sides until golden brown and crispy in texture.

You will need to cover your pan with oil every time you fry a batch of fish cakes.

Drizzle with lemon juice while hot and sprinkle a little extra fennel on top for garnish.

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