Healthy & Easy Tuna Fishcakes

It’s no secret that I love fish. Ergo, I love fishcakes. But only the ones that actually contain fish, and aren’t just a lump of mashed potato in breadcrumbs with a smattering of fish flakes somewhere in there. Which means that these really hit the spot when I fancy some fishcakes.
My family has had this recipe a little while, and I think that it originally came from the back of a can of tuna, although we’ve adapted the recipe a little since then. So, thank you random tuna can. The beauty of these burgers is that they don’t contain any potato, and so are very light, protein rich (as you can fit in more fishy goodness), and also filling. Delicious too. And also pretty good for you; because I love you all so much I have calculated the nutritional values (per serving) for you all right here:

Kcal- 238
Total Fat- 6.6g
Sat Fat- 3.4g
Carbs- 12.7g
Sugars- 3.0g
Fibre- 2.4g
Protein- 31.9g
Salt- 0.6g

You can serve these with homemade chips, in a bread roll, on top of salad…however you choose to eat them I hope that you like them. Let’s get to the recipe…

Ingredients (Serves 4)

  • Fry light, or any other cooking spray
  • 1 small onion, finely chopped
  • 1 garlic clove, peeled and crushed
  • 1x 400g can tuna chunks, well drained
  • 100g wholemeal breadcrumbs
  • 50g cheddar cheese, grated
  • 1tbsp natural yoghurt
  • 1tbsp chopped parsley
  • 1 egg
  • Black pepper, to taste


  • Using the fry light soften the onion and garlic in a pan, over a medium heat. Set to one side and allow to cool.
  • Mix the tuna, breadcrumbs, cheese, yoghurt, parsley, and black pepper together, along with the cooled onion and garlic,Β adding enough egg to bind it into a pliable mixture.
  • Once everything is combined use your hands to shape the mixture into 8 burgers, and place them onto a plate. Chill the burgers in the fridge for 1 hour.
  • Once the fishcakes have been chilled, preheat the oven to 200*c. When the oven is up to temperature place the fishcakes onto a non-stick tray, and then into the oven for 20 minutes. Halfway through this time carefully turn the fishcakes over, to ensure both sides colour up nicely.
  • Serve with salad, sweet potato, regular potato,Β or parsnip chips- or even in a bun with some salad. Enjoy!

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