Crispy Tuna Fish Cakes with Lemon-Dill Sauce

When you want something satisfying, flavourful and quick, these tuna fish cakes deliver. Using tinned tuna, thawed frozen mashed potato pellets, sweetcorn, spring onions and mature cheddar gives you great texture and taste without hours in the kitchen. They’re comforting, protein-rich and easy to make.

Five breaded and fried tuna fishcakes on parchment paper, garnished with parsley, served with a small bowl of wholegrain mustard dip and a spoon.

What makes my Tuna Fish Cakes different?

Many recipes start by peeling, boiling and mashing potatoes. This version uses thawed frozen mashed potato pellets as a shortcut. It keeps the flavour and texture you expect but saves time and effort.

I cook from scratch often, but frozen mashed potato is a genuine time-saver: it’s made from real potatoes, has a consistent creamy texture and requires minimal prep. For fast midweek dinners like these tuna fish cakes it’s ideal.

What makes my Tuna Fish Cakes different?
Ingredients for Tuna Fish Cakes
The Mashed Potato Shortcut
Abbreviated Recipe
What to serve it with
Make ahead and Leftovers Guide
Tuna Fish Cakes Recipe
Mashed Potato Based Dinners

📋 Ingredients for Tuna Fish Cakes

Full recipe with quantities and instructions is in the recipe card below.

A wooden board displays ingredients in bowls and plates: tinned tuna, flour, sweetcorn, oil, eggs, mash pellets, cheddar cheese, spring onions, panko breadcrumbs, and salt & pepper.

Note on the tuna

Use drained tinned tuna for this recipe. If you prefer a stronger tuna flavour, increase the tuna amount. Albacore (white) tuna works well if you want a richer, firmer texture.

The mashed potato shortcut

Frozen mashed potato pellets save time and washing up — simply thaw what you need and use.
They deliver a consistent, creamy texture and are made from real potatoes, making them a practical, reliable shortcut for quick recipes.
If you prefer homemade, you can make your own mashed potato from scratch and use it the same way.

Wide image of mashed potatoes in a blue bowl.

Abbreviated recipe

Combine thawed mashed potato with drained tuna, sweetcorn, spring onions, grated mature cheddar, salt and pepper. Shape into patties, then coat in flour, beaten egg and panko breadcrumbs. Fry in oil 7–8 minutes, turning once, until golden and cooked through.

These fish cakes are perfect for a busy weeknight, but also feel special enough for a relaxed dinner with simple sides.

Four golden-brown tuna fish cakes rest on baking parchment beside a small bowl of creamy sauce; one is cut open, showing sweetcorn and fresh herbs inside.

🍽️ What to serve it with

These Tuna Fish Cakes are lovely with buttered peas and cabbage, or other simple green vegetables. Serve with tartar sauce, garlic mayo or sweet chilli sauce on the side, or put one in a toasted brioche bun with lettuce and mayo for a tasty fishcake burger.

Two breaded tuna fish cakes are stacked on a plate, one partially eaten, served with peas, broccoli, and shredded cabbage.

Make ahead and leftovers guide

You can shape and coat the fish cakes ahead of time and keep them in the fridge until cooking. Remove from the fridge about an hour before frying so they cook through evenly.
Leftovers reheat well: warm in a hot oven at about 180°C/350°F for 10–12 minutes, or air fry for 5–6 minutes to restore the crisp coating.

Four breaded, fried tuna fish cakes garnished with parsley are arranged on baking parchment beside a small bowl of creamy mustard sauce with a spoon.

Tuna Fish Cakes Recipe

Quick, flavour-packed tuna fish cakes made with tinned tuna, thawed frozen mashed potato pellets, sweetcorn, spring onions and mature cheddar. Ready in around 30 minutes.

Ingredients

Tuna fish cakes

500g (1.1lbs) frozen mashed potato pellets, thawed
145g (about 5.1oz) tin tuna in olive oil, drained and flaked
100g (3.5oz) tinned sweetcorn, drained (or use thawed frozen sweetcorn)
2 spring onions (scallions), sliced
100g (1 packed cup) grated mature cheddar
¼ tsp salt
¼ tsp black pepper
4 tbsp plain (all-purpose) flour
2 medium eggs, beaten
75g (1½ cups) panko breadcrumbs
4 tbsp oil for frying

To serve

Buttered green vegetables such as peas, cabbage, green beans or broccoli

Instructions

Place the thawed mashed potato in a large bowl. Add the flaked tuna, drained sweetcorn, sliced spring onions, grated cheddar, salt and pepper. Stir to combine.
Put the flour in a shallow bowl, beat the eggs in a second bowl and place the panko breadcrumbs in a third bowl.
Form the mixture into 8 even patties.
Dredge each patty in flour, then dip fully in the beaten egg, and finally press into the panko breadcrumbs to coat.
Heat the oil in a large frying pan over medium heat. When hot, add the fish cakes (work in batches if needed) and fry for 7–8 minutes, turning once, until golden and heated through.
Remove to a tray and season with a little flaky salt if you like. Serve immediately with buttered greens or your preferred sides.

Notes

Tip on the tuna: For more tuna flavour, double the tuna. Albacore tuna gives a creamier taste and firmer texture.

Working in batches: Keep the first batch warm in a low oven while frying the second batch so everything is served hot.

Nutritional info: Nutrition values are estimates and should be used as a guide only.

Nutrition (per serving estimate)

Nutrition information is automatically calculated and is an approximation.

This Tuna Fish Cakes recipe was first posted in Nov 2025.

🥔 Mashed potato based dinners

If you like these fish cakes, try other mashed potato recipes for more quick dinners and comforting meals.

Fish

Creamy Fish Pie with Cheesy Mash

A wooden board with cheesy potato cakes piled up and one sliced in half sprinkled with chopped parsley

Vegetarian

Crispy Cheesy Potato Cakes

Cottage pie on a plate with broccoli, peas and red cabbage

British Classic Recipes

Cottage Pie Recipe

Sides

Make-Ahead Mashed Potato Casserole with Bacon

Quick & Easy

Easy Bubble and Squeak Recipe

Shepherd's pie in a white dish with a portion taken out.