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Cooking Time
55 Minutes

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  • Fishcakes
  • 2 potatoes, peeled and cut into quarters
  • 3 eggs
  • ¼ cup breadcrumbs
  • 1 Tbsp oil
  • 2 cans (170 g each) Lucky Star Light Meat Tuna Chunks in Water, drained
  • ½ cup chopped parsley
  • Salt and pepper, to taste
  • For the fishcake burgers:
  • 4 burger buns, cut in half
  • 2 cups slaw
  • 1 handful coriander
  • Sweet chilli mayonnaise, plus extra to serve
  • 1 avocado, quartered and sliced
  • 6 - 8 Potato wedges, baked
  • Fishcake Pitas:
  • 4 pitas
  • 100g Fresh rocket
  • 12 Cocktail tomatoes, roasted
  • 1 Red or yellow pepper, roasted
  • 1 Onion, sliced and roasted
  • 1 punnet Mushrooms, roasted
  • 100g Courgette, roasted
  • 2 Tbsp (30 ml) Store-bought tzatziki
  • Feta, crumbled
  • Fishcake Salad:
  • 180g Green salad, dressed
  • 2 Tbsp (30ml) Aioli (garlic mayonnaise)
  • 2 Lemon wedges
  • Fresh dill to garnish


  1. For the tuna fishcakes:
  2. Add the potatoes to a large pot of salted water. Allow to boil, covered, for 25 minutes, or until soft.
  3. Drain the water and mash using a fork.
  4. Add the tuna, 1 egg, parsley and 3 tablespoons of the breadcrumbs and mix well. Season with salt and pepper to taste.
  5. Divide mixture and mould into 4 large fishcakes. Place the tray in the freezer for 5-10 minutes for the patties to firm up.
  6. Once firm, dip the fishcakes in the remaining breadcrumbs, 2 eggs, beaten, then again in breadcrumbs, and place back onto the tray. *Chef’s Tip: It is best to freeze for 30 minutes until firm to ensure they don’t fall apart during cooking.
  7. Heat the oil in a pan over a medium-low heat and fry the fishcakes for 3-5 minutes on each side, or until a golden crust has formed.
  8. For the fishcakes with a green salad:
  9. Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.
  10. For the fishcake pitas:
  11. Toast the pitas, whole, in the toaster. Halve each pita.
  12. Fill each of the 8 pita pockets with roasted vegetables, a dollop of tzatziki, fresh rocket, 2 quarters of a tuna fishcake and finish off with crumbled feta. Serve two halves for each person and ENJOY!
  13. Fishcake Salad:
  14. Serve a crispy tuna fishcake alongside an aioli dip and a fresh, dressed green salad with a squeeze of lemon juice and fresh dill.


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Using local spices and ingredients, chef Suyabonga’s Lucky Star Pizza is a definite must-have! Lucky tip: Once the cheese is golden and bubbling, top with rocket or basil leaves for a fresh crunch.


Pilchard Burgers

Our Pilchard burgers make for the ideal burger night dish. The patties are made with Lucky Star Sweet Chilli Pilchards that is mixed and seasoned, finish with a drizzle of sweet chilli sauce.



We are giving you 5 ways to reinvent your fish cakes, from fishcake pitas to fishcake burgers. Try our Tuna Fish Cake recipe and prepare either one using these 7 ingredients.

Click here for full T's & C's

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