Fish Cakes

Did you know?

  • Tuna and salmon are rich in vitamin D, which helps the body to absorb calcium, and so is vital for healthy bones and good teeth.
  • They are also a good source of vitamin B12, which is needed by the body to form healthy blood cells and nerves.
  • Tuna is the most popular tinned fish in the UK and keeps a high vitamin content when tinned, however, fresh tuna is a richer source of omega-3 fatty acids.
Serves 4


  • 1 large tin of canned fish with no bones (salmon and tuna are ideal)
  • 3 to 4 medium sized potatoes, boiled and mashed
  • 2 spring onions finely chopped


  1. Pre heat the oven to 180C/Gas 5.
  2. Grease a flat baking tray with a little bit of margarine.
  3. Mix together the fish, mashed potato and spring onions in a large bowl.
  4. Take a handful of mixture and shape into a round fish cake and place on the baking tray – keep doing this until all mixture used.
  5. Bake the fish cakes in the oven for 20 to 30 minutes or until they are golden in colour.


  • Use 300g of fresh fish instead such as salmon, smoked haddock or cod
  • Add breadcrumbs to the mixture if the mix is a little wet
  • Use a little flour to help shape the cakes