Tuna Patties


These quick tuna patties, are mostly made from store cupboard ingredients so a pretty useful to recipe to have in your repertoire. They can be made ahead and are a great way of using up any left over mash too. You can mix it up to with sweet potato mash too, I am just using regular mashed potato here. 

  • 200g tinned tuna, drained

  • 400g potato, washed and peeled

  • 1 tablespoon parsley, chopped

  • 1 tablespoon spring onion, chopped

For bread crumbing ~ 

  • plain flour

  • 1 free range egg (suitable 1 years +)

  • 100-150g breadcrumbs


Cook the peeled potatoes in boiling water, until tender, drain and leave to steam in the sieve over the pot to dry the potatoes out. Then In a bowl mash the potato, or push through a potato ricer, add a few tablespoons of milk to bring the mash together and a little butter (you don’t want a wet mashed potato as the mix won’t be firm enough for fishcakes)

To the mash add the tuna, parsley, spring onions & a pinch of black pepper. Then form into fishcakes of the same size, I use a spoon to do this, so they are all even

To breadcrumb: coat in the (1) flour (2) egg (3) breadcrumbs

Then Chill in the fridge for 30 mins to firm up, if you have time, or prep these ahead for cooking later on. When you are ready to cook heat some butter and a little oil, in a frying pan and gently brown the fishcakes, you can finish in the oven until warmed through

Drain on kitchen paper and serve


Lots of parents ask me about tuna, here are some general guidelines:

🐟Buy tuna in spring water or olive oil (as brine is is higher in salt and therefore higher in sodium)
🐟Go for skipjack tuna, which is lower in mercury (and avoid albacore which is whiter in colour and had a higher mercury content)
🐟Tuna is a great source of omega 3, but limit consumption to x1 ~ x2 a week

fishMiriam Cooper