Easy Tuna Fishcakes

Easy Tuna Fishcakes
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Easy tuna fishcakes

These tuna fishcakes make a delicious lunch or snack and are so easy to make, my 4 year old loved helping me with them! They are also a great way of using up any leftover mashed potato you might have from the night before. Even just a couple of large spoonfuls would be enough to make a couple of fishcakes, so I make a point of saving and leftovers in a tupperware for use the next day.

The worst that can happen is you don’t get round to using it within a couple of days, but if it was destined for the bin in the first place then you really haven’t missed out on anything! Cooking with leftovers is a great way of saving money on your supermarket spend and reducing food waste – a definite win / win!


(Makes between 4-8 fishcakes depending on size and quantities)

1 Tsp olive oil for frying

1 can tuna, drained

1 small can sweetcorn, drained

Leftover mashed potato – approx. 100g or more.

1 tsp Mayonnaise

1 finely chopped spring onion – optional

Mixing tuna fishcakes
My daughter loves to get involved in cooking.


  1. In a non stick frying pan, gently heat the oil on a medium heat.
  2. Combine all the remaining ingredients in a bowl and mix well.
  3. Using approx. 1-2 tbsp a time, shape into patties.
  4. Brown the fishcakes in batches in the pan, turning regularly. Transfer to a plate with kitchen roll after frying.
  5. Serve with salad or vegetables of your choice. A delicious lunch or snack!
Tuna fishcakes
My favourite way to serve is with salad and a dollop of mayonnaise!

You can find more of my recipes here, or click the recipe tab at the top of the page.

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