Delicious Summer Recipe for Fish Cakes

Delicious Summer Recipe for Fish Cakes

These delicious Fish Cakes are great for Summer…




1 small clove of garlic, finely grated

1 small knob of ginger, finely grated

1 small bunch of coriander, finely chopped

½ Spanish/red onion, finely chopped

1 cup of seasoned stuffing breadcrumbs (can be gluten-free) plus ½ cup extra to coat the fish cakes before refrigerating

1 egg

1 tin of tuna (springwater or oil – oil seems to keep the fish cakes more moist and holds together better in the pan)

Salt & Peper to taste

Good squeeze of lemon juice.

(you could also be adventurous and add a small chilli to give it some zing)


1. Combine all ingredients in a bowl thoroughly (I glove up for this as it can be messy).

2. Take approx. 1 to 2 tablespoons of mixture (depending on how big you like your cakes) and make into a tight ball.

3. Place fish cake in extra breadcrumbs to coat and refrigerate for approx. 1 hour, this helps all ingredients to bind and for the flavours to infuse.

4. In good oil cook on medium heat until golden brown on both sides approx. 5-8 minutes each side.

5. Serve with a fresh garden salad, lemon wedges, plus homemade guacamole and a good aioli.




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