Eating for two: Tuna fishcakes by Annabel Karmel

Tuna fishcakes by Annabel Karmel

by Annabel Karmel |
Published on

Preparation Time

15 minutes




  • 300g peeled potatoes, diced

  • 3 spring onions, chopped

  • 1 heaped tbsp capers, copped

  • 50g mature Cheddar cheese, grated

  • 1 x 185g tin of tuna, drained

  • Juice of half a lemon

  • Plain flour for dusting

  • 1 egg, beaten

  • 50g Japanese breadcrumbs

  • Olive oil and butter for frying

  • Salt and pepper

  1. Put the potatoes into cold, salted water. Bring to the boil and once cooked, drain and mash.

  2. Put the spring inions, capers, cheese, tuna and lemon juice into a bowl. Add the potatoes, season well with salt and pepper and mix together. Shape into 4 large fishcakes. Coat in plain flour, then beaten egg and toss in the breadcrumbs.

  3. Heat a little oil and a knob of butter in a frying pan. Fry the fishcakes until golden, or for about 5 minutes on each side.

  4. Serve with a green salad and mayonnaise.

For more pregnancy recipe inspiration and advice, check out Annabel’s Eating for Two or visit

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