Uploaded May 2026 | Updated September 2026, 2 weeks ago
With tinned tuna, a shortcut for the mashed potato, sweetcorn, spring onions and strong cheddar, you’ve got good texture and flavour without needing hours in the kitchen.
Ingredients
500 g (1.1lbs) frozen mashed potato pellets thawed
145 g (5.1oz tin) of tuna in olive oil drained and flaked
100 g (3.5oz) drained tinned sweetcorn (or use frozen and thawed sweetcorn)
2 spring onions (scallions) sliced
100 g (1 packed cup) grated mature cheddar cheese
¼ teaspoon salt
¼ teaspoon black pepper
4 tablespoons plain flour (all purpose flour)
2 medium eggs
75 g (1 ½ cups) panko breadcrumbs
4 tablespoons oil for frying
To serve:
Buttered green vegetables – such as peas cabbage, green beans or broccoli
Instructions
✅Place the thawed mashed potato into a large bowl. Add the tuna, sweetcorn, spring onions, cheese, salt and pepper. Stir together to combine.
✅Place the flour in a shallow bowl. Add the eggs to a second bowl and whisk lightly. Add the panko breadcrumbs to a third bowl.
✅Form the mixture into 8 patties.
✅Dredge the fishcakes in the flour, then dip in the egg (be sure to fully coat in the egg) and finally coat in the breadcrumbs.
✅Add the oil to a large frying pan (skillet) and heat over a medium heat.
✅When the oil is hot, add the fishcakes and cook for 7-8 minutes, turning once, until browned all over and hot throughout. (You may need to work in 2 batches).
✅Remove from the pan (add a sprinkle of Maldon salt if you like) and serve. I like to serve mine with buttered peas and cabbage.
With tinned tuna, a shortcut for the mashed potato, sweetcorn, spring onions and strong cheddar, you’ve got good texture and flavour without needing hours in the kitchen.
Ingredients
500 g (1.1lbs) frozen mashed potato pellets thawed
145 g (5.1oz tin) of tuna in olive oil drained and flaked
100 g (3.5oz) drained tinned sweetcorn (or use frozen and thawed sweetcorn)
2 spring onions (scallions) sliced
100 g (1 packed cup) grated mature cheddar cheese
¼ teaspoon salt
¼ teaspoon black pepper
4 tablespoons plain flour (all purpose flour)
2 medium eggs
75 g (1 ½ cups) panko breadcrumbs
4 tablespoons oil for frying
To serve:
Buttered green vegetables – such as peas cabbage, green beans or broccoli
Instructions
✅Place the thawed mashed potato into a large bowl. Add the tuna, sweetcorn, spring onions, cheese, salt and pepper. Stir together to combine.
✅Place the flour in a shallow bowl. Add the eggs to a second bowl and whisk lightly. Add the panko breadcrumbs to a third bowl.
✅Form the mixture into 8 patties.
✅Dredge the fishcakes in the flour, then dip in the egg (be sure to fully coat in the egg) and finally coat in the breadcrumbs.
✅Add the oil to a large frying pan (skillet) and heat over a medium heat.
✅When the oil is hot, add the fishcakes and cook for 7-8 minutes, turning once, until browned all over and hot throughout. (You may need to work in 2 batches).
✅Remove from the pan (add a sprinkle of Maldon salt if you like) and serve. I like to serve mine with buttered peas and cabbage.
