How to make Zesty Tuna Fish Cakes

Zesty Tuna Fish Cakes by @coxys_kitchen

When the cupboards are looking a bit bare and there’s no time to nip to the shops, this budget friendly Zesty Tuna Fish Cakes recipe might just save the day. These Zesty Tuna Fish Cakes are easy to prepare and make best use of store-cupboard and basic fridge ingredients. Crispy on the outside and soft and zesty in the middle; it’s the new way to eat tuna!

These Zesty Tuna Fish Cakes are made using tinned tuna and fluffy baked potatoes. Baking the potatoes rather than boiling them, ensures that there’s no water in the mixture, making the texture lighter and more enjoyable to eat.

Recipe makes: 4 large fish cakes

Prep time: 15 minutes (excluding baking the potatoes)

Cooking time: 5 minutes


For the fish cake mix:

  • 800 – 900g baking potatoes, equals approx. 2 large baking potatoes
  • 2 x 145g of tinned tuna in spring water, drained
  • 2 Tbsp mayonnaise
  • Zest from half a lemon
  • Zest from half a lime
  • Salt & pepper

For the coating:

  • 100g plain flour
  • 2 eggs
  • 100 dried breadcrumbs, Panko breadcrumbs work best
  • Vegetable oil for frying


  1. Heat the oven to 200c. Rub some oil over each of the potatoes then place in the oven and bake for 1hr, turning half way through. Use a knife or skewer to check the potatoes are done
  2. When the potatoes are done cut them in half lengthways, then scoop the flesh into a bowl a leave to cool. When the potatoes have cooled, mash them and set aside
  3. Place the drained tuna into a large mixing bowl, add the mayonnaise, lemon and lime zest, then add the cooled mashed potatoes and mix everything together until well combined. Taste a little of the mixture, then season to taste with salt and pepper
  4. Quarter the mixture, then using your hands, roll each quarter of the mixture into a ball and place on a lightly floured surface. Using the palm of your hand, gently flatten each of the balls to create a nice fish cake shape. If necessary use both hands to smooth around the edges

For the coating

  1. Take three medium bowls and place the flour into the first one, crack and beat the eggs into the second bowl and add the dried breadcrumbs to the third
  2. Take a fish cake and coat in the flour until well coated, then coat in the beaten egg and finally into the breadcrumbs until well coated all over. Place on a plate and repeat until all the fish cakes are done
  3. To cook the fish cakes, heat 1-2 Tbsp of oil in a large non-stick frying pan and shallow fry the fish cakes for 4-5 minutes on each side, until the breadcrumbs have turned golden-brown. Serve with a wedge of lemon, a crunchy salad and your favourite dipping sauce

Coxy’s Kitchen Tips:

  1. Why not use the potato shells to make loaded cheese and bacon potato skins
  2. If you fancy making your own breadcrumbs, tear stale bread into a food processor and blitz until you have coarse breadcrumbs – don’t blitz too much or you will end up with a powder. Store in the freezer until needed.

About Coxy’s Kitchen

Coxy’s Kitchen provides a private dining and home-cooking service throughout Yorkshire. Why not book Coxy’s Kitchen to cook your next dinner party? To make an initial enquiry, please email [email protected]

For more delicious recipes from Sarah



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