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Serves 4- makes 8 large or 12 small fish cakesAllergens - gluten, fish


  • 3 large potatoes
  • 3 spring onions
  • 2 cloves of garlic
  • 1 tin of tuna, drained
  • a small handful of parsley
  • juice of half a lemon
  • 4 tbsp flour
  • salt and pepper

“You can use any cooked fish you like; smoke
mackerel or tinned salmon or oven cooked smoked haddock, cod or hake all taste great.”

What to do

  1. Peel the potatoes, cut in half and then into four and put them in a
    saucepan of water to boil for 15 minutes.
  2. Finely chop the spring onions and crush the garlic. Fry in a little oil in
    a frying pan u til the garlic is soft. Finely chop the parsley.
  3. Carefully drain the potatoes in a colander and mash in the saucepan
    with a potato masher.
  4. Add the spring onions, tuna, parsley, lemon and a little salt and
    pepper into the potato and mix well.
  5. Form the mixture into balls, flatten them into cakes and sprinkle with
    flour on both sides; you can make 8 large fish cakes or 12 smaller
    sized cakes.
  6. Heat the frying pan and add a splash of oil. Fry the fish cakes for 5
    minutes on each side so that they are golden and crispy. Serve with a
    salad and your favourite dip.

“You can freeze the fish cakes and cook from frozen.”