Main Meals · Recipes

Tuna Fish Cakes (with chilli and lime)

A hearty tuna fish cake recipe, flavoured with chilli, garlic, ginger, spring onions and lime. These are so easy to make and taste delicious too.

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Tuna Fish cakes

Before I moved to Toronto, I was working in a money advice team at a University in England. As part of my role I developed an ‘eat off £15 a week challenge’ for students – and provided a selection of recipes and a shopping list for a week. The idea was the shopping list would only cost £15 to buy, and all the recipes could be cooked from that list.

The reason why I am telling you this is I have found you can save huge amounts of money by using similar ingredients (in terms of perishable items) in your meals over any one week.

This week I had leftover ginger, chillis, bread and white potatoes. I found I could create this fish cake recipe by only having to add a couple of extras, mainly stuff that I had hidden in the store cupboard anyway.

Again, I have to apologise for the rough estimates with some of the ingredients. There are two reasons for this

  1. I still don’t have any scales (although I have been told our boxes from England full of wonderful kitchen goodies will be arriving on the 16th June – yippee)
  2. My style of cooking generally involves throwing it in the pan and seeing what works.

The good news is I think you can work this recipe without having really specific quantities. As long as you end up with a mixture that can be moulded into patties, you can’t go too far wrong.

The Recipe: Tuna Fish Cakes

Makes 4 fishcakes

Total time = 2 hours (because they need to rest in the fridge for an hour). Actual prepping time is about 30 minutes.

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What you will need:

  • 2 medium baking potatoes – about 300g
  • 2 tins of tuna (approximately 250g total weight)
  • 1 red chilli
  • 1 garlic clove
  • Teaspoon dried parsley
  • 1 lime (juice and rind)
  • 100 g breadcrumbs (fresh is best but any will do)
  • 4 spring onions
  • 1 thumb ginger
  • Salt and pepper
  • Oil for frying
  • Side salad to serve


  1. Peel the potatoes and chop in half. Boil until soft (about 20 minutes) and leave to cool for 10 minutes.
  2. Mash the potatoes using a fork or potato masher. Drain the tinned tuna and add to the pan/ bowl with the potatoes. Mix well with a spoon.
  3. Trim the ends off the spring onions. Finely chop the remainder of the onions and add to the pan.
  4. Deseed the chilli, finely chop and add to pan. Mince the garlic and ginger and add.
  5. Grate the rind off the lime into the pan. Cut the lime in half and squeeze the juice in too.

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  1. Add 2 tbsp of the breadcrumbs, parsley, salt and pepper. Mix all the ingredients together thoroughly.
  2. Using your hands, mould the mixture into four patties.
  3. Spread the remaining breadcrumbs over a board or plate. Press the patties onto the breadcrumbs so that stick to either side of the fishcake.
  4. Cover and leave in the fridge for an hour.
  5. Shallow fry the fishcakes for five minutes on either side. Check they are hot in the middle before serving.fishcakes 5 blog
  6. Serve with a side salad, and enjoy!





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