Mashed potato and tuna are mixed together with spring onion, lime juice and coriander (cilantro) to make these delicious tuna fish cakes. They are then coated in breadcrumbs and lightly fried or baked.
Why Tuna Fish Cakes are Great for Familiesโฆ
- PANTRY / FRIDGE STAPLES โ Perfect for when you havenโt had a chance to get the store and are running low in food stores. Budget-friendly too.
- KID-FRIENDLY โ Great for babies, toddlers and big kids. A fantastic recipe for getting them helping in the kitchen. (mixing, forming, coating)
- MAKE AHEAD โ Family life is busy (especially at 5 pm when young children are extra demanding and older kids are returning from sports etc) Form the patties ahead of time (the evening before, or in the morning) so all you need to do is pop them in the oven/fry in the evening.
- FREEZER FRIENDLY โ Make an extra batch and freeze for extra busy evenings.
What You Need
- CANNED TUNA โ I use canned tuna in spring water but if you prefer you could substitute the tuna for another cooked fish such as salmon.
- MASHED POTATO โ The mashed potato not only bulks out the cakes and helps bind together everything. Floury/starchy potatoes are best for this recipe. Varieties include (but are not limited to): Russet, Idaho, Yukon Gold, Maris Piper, King Edward, Desiree and Dutch cream potatoes. Avoid waxy potatoes.
- SCALLIONS / SPRING/GREEN ONION โ Adds flavour and texture. Leek would work too.
- LIME JUICE & CORRIANDER โ Adding herbs and spices to baby food is great for introducing your baby to a range of different flavours. However, if you have a fussy eater, you can easily adapt this recipe. Try leaving out the herbs and onion altogether or switch up the flavours. For example, substituting the lime juice and coriander with lemon juice and parsley.
- BREAD CRUMBS โ Coating in breadcrumbs provides a contrast in texture โ a crispy outside and smooth inside.
Process Steps with Cooking Tips and Tricks
- COOK & MASH POTATO โ Cook potatoes until tender (be careful not to overcook as this can cause excess moisture). Drain the potatoes, return them to the pan, shake briefly and allow them to steam dry for around 30 seconds, this helps to release some of the moisture from the potatoes. It is important to do this as if the potatoes are too wet the cakes will be too soft and difficult to handle. Allow potatoes to cool completely if you have time.
- MIX ALL INGREDIENTS TOGETHER โ Mix until fully combined, breaking down any larger chunks of tuna.
- FORM TUNA PATTIES โ The size of the cakes you form is up to you. I used an ice-cream scoop and made 17 cakes. Larger cakes will be more difficult to handle.
- COAT IN BREADCRUMBS โ Gently push and roll the cakes into the breadcrumbs to coat. If you prefer a crispier coating then dip in flour then egg before coating in the breadcrumbs.
- COOK โ Either bake (easier) or fry (for more colour and crispier coating)
Storage Instructions
- REFRIGERATE โ Form the fish cakes and refrigerate in an airtight container for up to 24 hours. If you have already cooked the patties then allow to cool, refrigerate and bake to reheat.
- FREEZE โ Place fish cakes (uncooked) on a baking sheet and freeze until solid. Transfer to a freezable container/ziplock bag for up to 1 months. Bake from frozen (add an extra 10 mins) or allow to thaw in the refrigerator overnight. Bake or pan-fry as per recipe.
Frequently Asked Questions
Make sure not to overcook the potatoes as this can cause them to absorb too much water. Before mashing, return the potatoes to the pan, shake briefly and allow them to steam dry. If you have time, refrigerate and allow your mash to cool completely before mixing and forming the patties.
If you have already formed your cakes but find them too soft to handle, pop them in the freezer for around 10 mins to harden. This will make it easier to coat and fry. Baking will be easier if still too soft.
This could be because your mixture is too wet or too textured.
You need to make sure your potatoes are completely dry and ideally cold before mixing with the other ingredients. Also, make sure to fully drain the tuna so you are not adding extra liquid to the mixture.
If you have large chunks of tuna make sure to break them down when mixing. In addition, make sure to chop the onion small.
Itโs important that the oil is hot enough when the patties enter the pan. If itโs too low, they will soak up the oil and become soggy.
If still falling apart them try baking over frying.
Yes. You can form and refrigerate a day before cooking. See storage instructions, above, for further information.
Yes. These are perfect for both babies (6mth+) and toddlers.
I usually serve these with salad, roasted vegetables or raw vegetables and dips.
Yes. You can freeze before cooking and after cooking. See above section on storage instructions.
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Tuna Fish Cakes
Ingredients
- 500g (1lb) Starchy Potatoes (Peeled and cut into rough chunks of approx.3-5 cm cubed.)
- 2 x 185g (6.5oz) Cans of Tuna in Spring Water (Drained well)
- 2 Spring/Green Onion (Finely diced)
- 1 Lime (Juice of)
- 2 tbsp Fresh Coriander (Cilantro) (Finely chopped)
- Salt and Pepper (To taste, do not add if making for a baby)
- 30g (ยฝ Cup) Bread Crumbs (See notes)
- 1 tbsp (or as needed) Oil (for frying)
Instructions
- Add the potatoes to a large pan and cover with water. Bring to the boil, cover and simmer until tender (approx. 10-15 mins)
- Drain the potatoes, return them to the pan, shake briefly and allow them to steam dry for around 30 seconds. Mash until smooth and allow to cool.
- Add the tuna, spring onion, lime juice, coriander (cilantro) and stir until combined, breaking up any larger pieces of tuna. Taste the mixture and season accordingly (do not salt if making for baby)
- Mould into equal rounds. I used an ice-cream scoop and made 17. You can make them bigger if preferred.
- Press/ roll in the breadcrumbs until coated. (See notes if you wish to achieve a thicker, crispier coating)
- COOKING OPTION 1: Add the oil to frying pan over medium-high heat. Once hot, carefully place patties in the pan (do not overcrowd you will need to cook in batches). Fry for 3-4mins (or until golden) then flip and fry until golden on the other side.
- COOKING OPTION 2: Place on a lined baking sheet and spray with oil. Bake at 200C/400F for 20-25mins or until golden and crispy. Turn halfway through the cooking time and spray the other side of the fish cakes before returning to the oven. (Timings may vary depending on the size of patties).
Video
Recipe Notes
- You just have to pop them in the oven, set the timer and forget about them. Baking is definitely less labour intensive than frying. Perfect when you have young kids running about at your legs.
- You need less oil.
*First published Aug 2015. The post has been updated to include process steps and photos and more cooking tips and information.
Min says
Excited to see this recipe! Is it ok to replace the potatoes with sweet potatoes?
Amy says
Hi Min, yes that will work ๐
Joann says
After freezing, how should these be cooked again/reheated?
Amy says
Hi Joann, I have detailed this in the above post under “Storage Instructions” – Bake from frozen (add an extra 10 mins) or allow to thaw in the refrigerator overnight. Bake or pan-fry as per recipe. Hope this helps. AMy
Kylie says
The whole family loves these! We even use them to make fish burgers!
Amy says
Great idea!
Sonal says
Can I use salmon instead of tuna?
Amy says
Hi Sonal, salmon should work great ๐
Sonal says
Thank you!!!!!!
Charlie says
Hi if I make them ready to fry would they store in the fridge overnight?
Amy says
Hi Charlie, yes they can be stored in the fridge overnight. Enjoy ๐
Carly says
Hello, Is there meant to be an egg in this mixture to hold it all together? I have followed the recipe and the patties are breaking apart before I even get them into the frying pan.
Amy says
Hi Carly, I don’t add an egg. If it is too soft try storing the patties in the refrigerator for 10+ mins before frying. Also when making the mash don’t over boil the potatoes. You want them soft enough to just slice with a knife. Otherwise, the potato will absorb too much water and in turn the patties will be too soft. (I’m going to add these notes to the post as a few people have had the same problem)
Eszter says
My daughter who generally disregards anything that comes in this format ate 3(!!!) of these today for lunch and every other family member was happy with them so I consider this recipe awesome! Thank you!
Amy says
This makes me so happy ๐ Thanks for letting me know, Eszter x
Naomi says
Can I freeze these when cooked? Baby loved them!
Amy says
Hi Naomi, yes you can freeze ๐ Freeze flat on a baking sheet until solid, about 3 hours. Transfer to freezable container / zip lock bag. They will keep in the freezer for about 3 months.
Michelle says
How long would you put them frozen in the oven for and what degrees? My daughter loves these ๐
anna says
I found when i fired them they collapsed. any suggestions? they taste so yummy though!
Amy says
Hi Anna. Sorry they didn’t work for you. You could try chilling them in the refrigerator for 10 min + before frying. Always make sure the oil is hot before adding the fishcakes and don’t be tempted to touch them too much. Allow frying for a few minutes before turning. Glad you liked the flavour, hopefully these tips work. ๐
Laura says
Love this recipe, so simple and easy! Thank u for sharing, I use a lot of your recipes .
Just wondering can these be cooked, and then eaten cold later?
Amy says
Thank you, Laura. I’m delighted that you are enjoying the site. Yes, you can cook and eat cold later ๐
Kate says
Simple, easy to cook and loved by whole family including almost 7month old baby. Thank you so much
Amy says
Hi Kate, I’m so happy you all enjoyed these and thanks for taking the time to let me know ๐
Katy says
Went down really well with both my 9 month old and 2 year old. Definitely making them again.
Amy says
Fab! So happy they liked them ๐ Thanks for taking the time to let me know
Shani says
What age would you say these are suitable for?
Thank you
Amy says
Hi Shani, it all depends on baby and weaning method. There is nothing that a 6mth old can’t eat in the ingredients, I would have fed this to my firstborn (who I did purees with and introduced finger foods slightly later) at around 8 mths. With my second I did baby-led weaning and would have given him these 6-7 months of age.
Ali says
These were way too crumbly. I think maybe adding an egg would help. My baby couldnโt grab them that well. But she did eat a bit!
Amy says
Hi Ali, I’m sorry the texture wasn’t right for you. When you say crumbly, were they really dry?
Ee Ling Howard says
How can I add vegetables to this?
Amy says
HI Ee Ling, you can serve them alongside some veggies, or serve with a veggie dip (eg guacamole or carrot hummus. If you want to add vegetables to the cake you could try adding some grated zucchini or carrot (I’d squeeze out the excess liquid before adding). Hope this helps
Milena says
My little guys loves these so much. They don’t hold together that well but he doesn’t care. They also freeze very well.
Amy says
Hi Milena, yes they are a little on the soft side but glad your little guy likes them. Thanks for taking the time to leave feedback ๐
Merwe says
Hi Amy, thanks for his recipe. Have you tried freezing these? Can i freeze potato tuna cakes?
Amy says
Hi Merwe, yes you can freeze. ๐
Hayley Mazou says
Hi amy, should I cook these first then freeze?
Amy says
Hi Hayley, you can freeze them uncooked. Freeze on a baking tray, on a single layer, until frozen and then transfer to a freezable container/bag.
Vetty says
What do you mean by 500 g for potatoes and 160 tuna
Amy says
Hi Vetty, this is the weight. So 500g is approx 1.1lb and the 160g is the weight of the can of tuna (approx 5.6 oz) (I used two cans, drained). Hope that clears things up a little better.
Holly says
Hello, do these freeze well/defrost ok?
Many thanks ๐
Amy says
Hi Holly, I haven’t actually tried freezing these, sorry. I think they should freeze ok though.
Danielle says
I am going to try these, any suggestions for an accompanying sauce?
Amy says
HI Danielle, you could maybe try the avocado dip in this post https://www.healthylittlefoodies.com/fish-fingers-with-an-avocado-dip/ or a yoghurt based dip would be nice.
Lucy says
Can these be frozen if you make a batch?
Amy says
Hi Lucy, yes you can freeze them ๐
Steph says
Could you use sweet potato instead ?
Amy says
Hi Steph, yes sweet potato will work ๐
Danielle says
Can these be frozen?
Amy says
Hi Danielle, yes you can freeze them ๐
Tracy says
What could I substitute for breadcrumbs?
Amy says
You could try oats or quinoa flakes but without trying I can’t say for sure how it would be.
Clare says
Can these be frozen?
Amy says
Hi Clare, yes you can freeze them. I’d freeze them just after coating them but before frying them. Freeze in a single layer before transferring to a zipline bag/freezer container. ๐
Desiree says
Should these have Egg? I am making them but they just fall apart and the bottom burns but still falls apart when I try to flip them
Amy says
Hi Desiree, sorry you didn’t have success with the recipe. Did you watch the video? Was the consistency of the mixture similar to mine? Maybe you had more / less moisture left in the tuna or in the potato? I never had a problem flipping them but I did use a non-stick pan. You could add an egg if the mixture was dry/crumbly. If the mixture was too wet you could perhaps add some breadcrumbs to the mixture.
Kate says
Hi could you use sweet potato instead, my little one loves sweet potato
Amy says
Hi Kate, yes I’ve made these with leftover roast sweet potato and they were delicious ๐
Amanda says
We only have stainless steel pans (my husband is a repeat offender of burning the bases out of non-stick!). I’m not sure if it was because of that or something else but ours broke up a bit on cooking. My 10mo also wasn’t too sure about the tuna flavour! But my husband loved them and finished them off as snacks. So still a win! Next time I’ll try using salmon and baking them.
Amy says
Thanks Amanda, glad your husband enjoyed them! I’m not sure what could have gone wrong. Mine were very soft but held together to form cakes. My only thought could be that you didn’t drain the tuna enough but it could also be the pan as you suggested. Salmon would be great in this ๐
Tracy says
Can you freeze these?
Amy says
Hi Tracy, yes you can. I’d freeze them on a lined baking tray until frozen and then transfer to a container / freezer bag.
Kim says
Would you freeze them before cooking or after?
Amy says
Hi Kim, you can do either, freeze them on a lined baking tray until frozen and then transfer to zip line bags / containers.
Mrs F says
Can you make these in advance and then cook them just before you’re ready to eat them? I’m trying them out today – they sound lovely!!
Amy says
Yes, I do that all the time.
Clo says
Would it be safe to reheat these the next day for 7 month old?
Amy says
If you keep it in the fridge and then reheat it thoroughly I’d say yes. They texture may be be a little soft though.
Rebecca says
Mmmm looks delicious. Just to confirm the recipe calls to use 320grams of tinned tuna?
Amy says
Hi Rebecca, it would be 240g of tuna once drained. ๐
Amy says
Hi Juliana – yes it is just a can of tuna (sorry we say tin here!)
Juliana says
Most of the blogs that I follow are not from the estates,so sometimes I have problems understanding some of the recipes because of the names of the ingredients :))
Is tuna ok for a 1 year old?
Amy says
Yes, I buy tuna in spring water so the salt levels are lower. My 13 month loves these ๐
Amanda says
Do you ever freeze these for later?
Amy says
Hi Amanda, I’ve never actually frozen these yet but they should freeze well. ๐
Juliana says
Hi, sorry for the dumb question , but is the tuna just from a can?
Wheelie Good Meals says
This is a great recipe, I love tuna and using it in water is a great way to keep the salt levels down.
Amy says
Thanks! Tinned tuna is a great “fast food” in our house. ๐
Everything Mummy says
ooo your right these do sound perfect for everyone! I love tuna so will have to give these a go! Thanks for linking up to #kidscorner x
Amy says
Thanks Amy!
Katy says
These look yum!! Love tuna! Thanks for sharing in #KidsCorner x
Amy says
Thanks Katy!
Nicki says
ypu need to amend your method a little – it makes no mention of adding the tuna! Look yum though ๐
Amy says
Thanks Nicki! Sorted!
Sara Handy Herbs says
These look really tasty! I am sure children would love to make these with adult help . Thanks for sharing #KidsCorner
Amy says
Thanks Sara! Yes Finn loves to help and the good think is he can taste as much of the mixture as he likes as there is no raw meat / eggs in it!
Mrs Tubbs says
Yum! Those do look tasty! #tastytuesday
Amy says
Thanks!
Ben Groom says
Mmm, these look delicious. At 31 I may be a little old for weaning, but I’ll definitely give these a try!
Amy says
I had a little chuckle reading your comment, I now have visions of you in a bib and sitting in a high chair! Def not just for the babies, I love them too!
Emma's Mamma says
I’m not a huge fish fan, especially not tuna, but I might try these with Emma! ๐ #tastytuesdays
Amy says
I hope she likes them, going to give your salmon and sweet potato a go this week ๐