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5 from 2 votes
Easy Fishcakes with Tuna, Mozzarella & Sun-dried Tomato on feedingboys.co.uk
Easy Fishcakes with Tuna, Mozzarella and Sun-dried Tomato
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

A quick recipe for easy fishcakes with tasty tuna, mozzarella and sun-dried tomato that’s super-quick to put together on busy weeknights 

Course: Main Course
Author: Katie Bryson
  • 450 g mashed potato or leftover jacket potatoes, flesh scooped out
  • 1 160g tin Princes Tuna in Springwater drained
  • 30 g sun-dried tomatoes, chopped plus 1 tbsp of their oil
  • 3 spring onions finely chopped
  • 30 g grated mozzarella
  • 1 tbsp olive oil
For the sun-dried tomato mayo dip
  • 50 g sun-dried tomatoes
  • 150 g light mayonnaise
  1. Put the leftover mash or scooped out jacket potato flesh into a bowl with the drained tuna, sun-dried tomatoes, spring onions and mozzarella. Using a fork, mash and mix the ingredients until well combined.

  2. Using your hands pick up enough mixture to fill your palm and roll into a ball, before flattening slightly to form a patty. Repeat until you have used all of your mixture. You should have 6-8 fishcakes in total.

  3. Combine the sun-dried tomatoes and mayo in a blender and whizz up until smooth. Spoon into a serving bowl.

  4. Pour the oil into a large frying pan and set over a medium heat. Fry the fishcakes on one side for 2-3 minutes and gently turn over and repeat on the other side until golden and heated through.

  5. Line a serving platter with a generous amount of salad leave and nestle the cooked fishcakes on top and serve with the sun-dried tomato dip.