Fish Cakes

A can of tuna and presto, you’ve got fish cakes. Quick and easy, they make a simple or dressed up dinner or lunch. Tuna, bread crumbs, an egg, and onion. That’s all you need.

tuna fish cakes photo d stewart

Tuna + breadcrumbs = fish cakes

Open a 170 gram tin of tuna and drain the liquid. (Pour it into your cat or dog bowl and they’ll love you forever.) Put it in a medium size bowl and flake it with a fork. Add:

  • finely chopped onion (maybe 1-2 tbsp),
  • 1 cup breadcrumbs,
  • 1 beaten egg,
  • salt and pepper and whatever herbs or spices you like. Basil or rosemary works. Parsley flakes or finely chopped fresh. Cumin.

Mix everything well.

Heat a frying pan with a bit of oil in it at medium-high heat. Take a handful of tuna mixture in your hands and shape it into a small patty. Put it in the frying pan and repeat. You’ll get probably 5 patties.

Fry the patties a few minutes on one side then carefully with a spatula turn them over and let the other side cook. Both sides should be browned and a bit crispy.

Alternatives and serving

You can also use canned salmon or crab meat. Also salt cod, smoked salmon or fresh fish. (With salmon, I pull off the skin and larger bones and give them and the liquid to the cats and dog. It’s messy to pick out but I don’t like it and they do.)

Fresh fish must be cooked first. Just put the fillet in a frying pan and lightly fry it while flaking it at the same time. Leftover mashed potatoes works instead of bread crumbs as the filler. Or cracker crumbs.

You can add celery, olives, green or red pepper too, just finely dice everything so the pieces don’t make your patties too lumpy.

Serve your fish cakes with, well, anything. These ones are with steamed broccoli and penne with pesto. But they also go well with rice or any kind of potatoes, salad, potato or pasta salad. If you want twice as many patties, just double the ingredients.