Tuna Fish Cakes♥ ✽♥ Be sure to SHARE to

Tuna Fish Cakes♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

4 fish cakes
40 minutes

Prep Time:
20 minutes
Cook Time:
20 minutes


1 small Onion, peeled and chopped

250g Natural Yogurt

1 clove Garlic, peeled and crushed

1 tbsp White Balsamic Vinegar


Coarse Ground Black Pepper

Fish Cakes

4 tbsp Olive Oil

1 Onion, peeled and finely chopped

1 clove Garlic, peeled and finely chopped

3 large Potatoes, chopped and boiled

2 cans Tuna, well drained


Coarse Ground Black Pepper

2 tbsp Olive Oil

6 tbsp Plain Flour

Vegetable Oil for frying

Nutritional information per adult portion (i.e. ¼ recipe)

343 kcals – 17%
11.2g Sugars – 12%
13.8g Fat – 20%
1.9g Saturates – 10%
1.21g Salt – 20%
of your guideline daily amount

Mix the onion, yogurt, garlic, vinegar and salt and pepper, mix well.

Heat the oil and soften the other onion and garlic for 10 minutes.

Mash the cooked warm potatoes, I leave the skin on.

Add the drained tuna to the warm potatoes, then add the onions and garlic and mix well.

Season well with salt and pepper, add a little more oil to moisten slightly.

Divide the mixture into 4 or 8 equal pieces, or you could make more, smaller fish cakes if you prefer. Then chill well.

Flour each cake well.

Heat 1cm of vegetable oil in a non-stick frying pan and cook the fish cakes for about 4-5 minutes on each side to colour nicely and warm through.


Adding a little extra oil makes the fish cake softer and more moist when cooked.

Oil in the fish cake helps to stop the cake becoming dry.

Fresh tuna can be substituted for canned if you prefer, just gently fry or microwave first to cook through.

This mixture can be frozen, then defrosted at a later date and cooked.

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