Tasty Tuna and Chive Fishcakes

Tasty Tuna and Chive Fishcakes

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Tuna is such a versatile pantry item – why not use those tins in your cupboard to prepare these tasty fishcakes – great to use as a lunchbox left over too!

  • Recipe serves4-6
  • Preparation time25 minutes
  • Cooking time40 minutes


  • 500 g Potatoes, peeled and cubed
  • 4 Tins of tuna in salt water, drained
  • 1 Onion, grated
  • 1 Lemon, zest and juice
  • 1 sachet KNORR Sour Cream and Chives Potato Bake
  • 250 ml Cake flour
  • 3 Eggs, lightly beaten
  • 500 ml breadcrumbs
  • Sunflower oil, for shallow frying


  • Steam or boil the cubed potatoes until soft then mash.
  • Combine mashed potato with tuna, onion, lemon zest and juice and the contents of the sachet of KNORR Sour Cream Chives Potato Bake.
  • Season to taste with a little freshly ground black pepper then shape into patties.
  • Place the cake flour, eggs and breadcrumbs into separate bowls.
  • Dip a fishcake into flour then shake off the excess then dip in beaten egg then into breadcrumbs to coat.
  • Heat oil in a fry pan and fry the fishcakes in batches until golden brown then allow to drain on paper towel.
  • Serve with a fresh side salad and mayonnaise.