Tuna Fish Cakes
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  • Prep time 10 '
  • Total time 25 '


  • 320 g tinned good quality tuna in spring water or olive oil, drained
  • 100 g mashed potato (leftover boiled or roasted potatoes can be used)
  • spring onions, outer leaves removed and finely chopped
  • 5 tbsp Philadelphia Light with Garlic & Herbs
  • 1 egg, beaten
  • 2 tsp flat leaf parsley, chopped
  • 3 tbsp vegetable oil, for frying
  • 2 sticks celery, grated
  • zest and juice of 0.5 lemon
  • 2 tsp mustard, optional
  • 2 tbsp plain flour
  • lemon wedges, to serve
  • salad leaves, to serve


  • In a bowl combine 3 tablespoons of Philadelphia Garlic & Herbs, the grated celery, zest and juice of 1⁄2 lemon, 1 tbspn of chopped flat leaf parsley and mustard, if using, in a bowl. Check for seasoning and set aside until ready to serve.
  • Mix the tuna, spring onions, 2 tablespoons of Philadelphia Garlic & Herbs and remaining parsley into the potato until well-combined. Season well with salt and pepper. Divide the tuna mixture into 8 equal portions and shape into fish cakes about 1.5 cm thick.
  • Heat 3 tbsp sunflower oil in a large pan. Dust the fish cakes on both sides with flour and fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
  • Serve 2 fish cakes per person alongside some fresh salad, a spoonful of the creamy celery and a wedge of lemon.


Nutritional Information

Typical values Per Serving
Energy 1490.8 kj
Energy 356.0 kcal
Fat 19.0 g
Carb 16.0 g
Protein 29.0 g
Saturated fat 6.0 g
Salt 4.3 g
Dietary fibre 1.9 g
Sugars 4.9 g