Tuna Fish Cakes
Servings: 4 servings
Calories: 741kcal
These oven-baked Tuna Fish Cakes have a soft, cheesy filling made with canned tuna, potato, corn and spring onion (scallion), wrapped in crispy parmesan-panko crumbs. Served with a quick sweet chilli and lime dipping sauce, they’re an easy family dinner with leftovers that are just as good for lunch the next day.
Ingredients
Tuna fish cakes
- 2 medium sebago (Maris Piper/russet) potatoes
- 425 g canned tuna in olive oil, drained and flaked (see note 1)
- 75 g frozen corn kernels, or fresh or canned corn
- 90 g freshly grated colby or cheddar
- 30 g panko breadcrumbs
- 2 spring onions (scallions), finely sliced
- 1 egg
- 1 tsp dijon mustard
- 2 tbsp whole-egg mayonnaise
- 1 tsp freshly grated garlic
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- Olive oil spray
Parmesan-panko coating
- 60 g panko breadcrumbs, plus extra if needed
- 1 tsp sweet paprika
- 25 g freshly grated parmesan
Sweet chilli and lime sauce
- 150 g sweet chilli sauce
- 2 tbsp fresh lime juice
- 1 tbsp finely chopped fresh coriander (cilantro)
- 1 tsp all-purpose soy sauce
- ½ tsp freshly grated ginger
To serve
- Lime wedges
- Fresh coriander (cilantro) sprigs
Instructions
- Cook the potatoes – Place the whole potatoes in a microwave-safe dish with 60 ml (¼ cup) of water. Cover with a lid, leaving it slightly ajar, and microwave on High for 12 minutes, or until tender and easily pierced with a fork. Allow to cool slightly, then peel and mash until smooth. Set aside to cool slightly.
- Prepare the coating – Combine the panko breadcrumbs, paprika and parmesan in a shallow bowl. Set aside.
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spray a large metal baking tray generously with olive oil spray. Do not line the tray (see note 2)
- Make the fish cake mixture – Add the mashed potato, tuna, corn, cheese, breadcrumbs, spring onion, egg, mustard, mayonnaise, garlic, salt and pepper to a large bowl. Mix until well combined. The mixture should be soft but hold its shape when pressed. If it feels too soft and sticky, add 1–2 tablespoons of extra panko breadcrumbs (see note 3).
- Shape and coat – Scoop approximately ¼ cup of the mixture at a time and shape into patties. Gently press each fish cake into the parmesan-panko coating, making sure all sides are lightly coated. Transfer to the prepared tray. Repeat to make approximately 12–14 fish cakes.
- Bake – Spray the tops generously with olive oil spray. Bake for 18–20 minutes, turning halfway through and spraying again with olive oil, until golden and crisp on the outside. Allow to rest for 5 minutes before serving (see note 4 for air fryer instructions).
- Make the sauce – Combine the sauce ingredients in a small bowl.
- Serve – Serve the tuna fish cakes warm with the sweet chilli and lime sauce, lime wedges and extra coriander.
Notes
Note 1 – Tuna I prefer good-quality yellowfin tuna in olive oil because I find the flavour milder and the texture better. Tuna in springwater will also work; just drain it very well before adding.
Note 2 – Metal tray A metal baking tray is important here. It conducts heat better than glass or ceramic and helps the fish cakes develop a crisper base. Spray generously with olive oil and avoid lining with baking (parchment) paper if you want the best browning.
Note 3 – Mixture consistency The mixture should feel soft but still hold together easily when shaped. If it feels too wet or sticky, add 1–2 tablespoons of extra panko breadcrumbs.
Note 4 – Air fryer method Spray the fish cakes well with olive oil and air fry at 200°C (400°F) in batches for approximately 10–12 minutes, turning halfway, or until golden and heated through.
Make Ahead
Prepare the fish cakes – Assemble and coat the fish cakes up to 1 day ahead. Arrange them in a single layer in an airtight container or on a tray, cover and refrigerate until ready to bake. Freeze uncooked – Freeze the shaped and coated fish cakes in a single layer until firm, then transfer to an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge overnight before baking as directed. Sweet chilli and lime sauce – Make the sauce up to 2 days ahead and store in an airtight container in the fridge. Give it a good stir before serving.Leftovers
Fridge – Store cooked tuna fish cakes in an airtight container in the fridge for up to 3 days. Store the dipping sauce separately. Freezer – Freeze cooked fish cakes for up to 3 months. Allow them to cool completely first, then freeze in a single layer before transferring to an airtight container or freezer bag. Thawing – Thaw overnight in the fridge. Reheating – Reheat in the oven or air fryer until hot and crisp again. The microwave works too, but the coating will be softer. Serve cold – These are also really good cold, which makes them great for lunchboxes or an easy lunch or after-school snack the next day.Recipe source
A Simple Home Edit original recipeNutrition Facts
Tuna Fish Cakes
Serving Size
445 g
Amount per Serving
Calories
741
% Daily Value*
Fat
35
g
54
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
12
g
Monounsaturated Fat
11
g
Cholesterol
128
mg
43
%
Sodium
1620
mg
70
%
Potassium
1297
mg
37
%
Carbohydrates
59
g
20
%
Fiber
8
g
33
%
Sugar
15
g
17
%
Protein
43
g
86
%
Calcium
291
mg
29
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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