Base Recipe


  • Mashed potato – white or sweet – 3 medium
  • 1 egg
  • 425 gr tin of tuna or salmon
  • panko crumbs or breadcrumbs
  • seasoning


  • sweet potato mash
  • coriander – finely chopped
  • finely chopped chili or sweet chili sauce to taste
  • grated ginger
  • thinly slices kaffir lime leaves
  • tinned salmon


  • white potato mash
  • large dollop of whole egg mayonnaise
  • finely chopped spring onions or chives
  • capers – finely chopped or mashed
  • tinned tuna or salmon


  • white potato mash
  • tin of mushy peas
  • finely chopped mint
  • tinned tuna

(the original recipe for this dish uses smoked haddock which is poached in milk, drained and then flaked into the mashed potatoes. I love smoked haddock and hope you try that option)

  1. Cook potatoes – drain and mash – cool
  2. Add egg, drained tuna or salmon and mix together with a fork
  3. Sprinkle over a little plain flour or breadcrumbs to bind together
  4. Add all the goodies from above
  5. Shape – roll in plain flour – beaten egg – breadcrumbs
  6. Put into refrigerator to chill BUT if you don’t have time go ahead and cook (they will be soft and more delicate when turning)
  7. Heat either 1/2 butter and 1/2 olive oil OR peanut oil OR your choice of oil to cook to golden brown
  • If you are using for a fish burger you may like a mayonnaise that you have added grated lemon, mashed capers and spring onions
  • You might like a chili side
  • Make different shapes and sizes to suit
  • Great for fish tacos
  • The simple fish cake is DELICIOUS and all from a can from the Pantry