Jamie Oliver Tuna Fish Cakes Recipe

Jamie Oliver’s tuna fish cakes are a simple, healthy, and budget-friendly dish that makes a delicious meal or snack. Made with canned tuna, mashed potatoes, and flavorful herbs, these fish cakes are crispy on the outside and soft on the inside. They are perfect for lunch, dinner, or even as part of a light meal with a side salad. With a few pantry staples and minimal effort, you can whip up these tasty fish cakes in no time.

Why This Recipe Is a Must-Try

1. Budget-Friendly: Using canned tuna and basic ingredients, this recipe is easy on the wallet.
2. Healthy Option: Tuna is a great source of protein and omega-3 fatty acids, making these fish cakes a nutritious choice.
3. Quick and Easy: These fish cakes come together in under 30 minutes, perfect for a fast meal.
4. Versatile: You can easily customize this recipe with your favorite herbs, spices, or even vegetables.
5. Great for Leftovers: These fish cakes are an excellent way to use up leftover mashed potatoes or vegetables.

Other Recipes

• Jamie Oliver Veg Cottage Pie
• Jamie Oliver Granola
• Jamie Oliver Vegetable Casserole

What are Tuna Fish Cakes?

Tuna fish cakes are savory patties made from a mixture of canned tuna, mashed potatoes, herbs, and seasonings, which are then fried until golden and crispy. They are a great way to transform simple ingredients into a satisfying meal.

Jamie Oliver Tuna Fish Cakes Ingredients

• 400g potatoes, peeled and chopped
• 2 cans (about 320g) tuna in olive oil, drained
• 1 tablespoon capers, drained and chopped (optional)
• 1 small bunch of fresh parsley, chopped
• Zest of 1 lemon
• 1 egg
• 2 tablespoons plain flour
• Salt and freshly ground black pepper
• Olive oil, for frying
• Lemon wedges, for serving

Step-by-Step Instructions to Prepare Jamie Oliver Tuna Fish Cakes

1. Boil the Potatoes

Bring a large pot of salted water to a boil. Add the chopped potatoes and cook for about 10-12 minutes, or until they are soft and easily pierced with a fork. Drain the potatoes and mash them until smooth. Let them cool slightly.

2. Prepare the Tuna Mixture

In a large mixing bowl, combine the drained tuna, mashed potatoes, capers (if using), chopped parsley, and lemon zest. Season with salt and freshly ground black pepper. Mix everything together until well combined.

3. Add the Egg and Form the Fish Cakes

Crack the egg into the mixture and stir well to bind the ingredients together. Divide the mixture into 8 equal portions and shape each portion into a small patty or fish cake, about 2cm thick. Dust each fish cake lightly with flour on both sides.

4. Fry the Fish Cakes

Heat a drizzle of olive oil in a large frying pan over medium heat. Fry the fish cakes in batches, cooking for 3-4 minutes on each side, until they are golden brown and crispy. Be careful not to overcrowd the pan.

5. Serve with Lemon Wedges

Once cooked, transfer the tuna fish cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges on the side for a fresh burst of citrus.

What to Serve with Jamie Oliver Tuna Fish Cakes

1. Green Salad: A fresh green salad with a light vinaigrette complements the richness of the fish cakes.
2. Tartar Sauce: Serve the fish cakes with a homemade tartar sauce or a dollop of mayonnaise.
3. Roasted Vegetables: Pair with roasted carrots, asparagus, or potatoes for a complete meal.
4. Steamed Greens: Serve with steamed broccoli, spinach, or green beans for a healthy side.
5. Crusty Bread: Enjoy the fish cakes with slices of crusty bread or pita for a hearty lunch.

Expert Tips for Mastering Jamie Oliver Tuna Fish Cakes

1. Use Starchy Potatoes: Starchy potatoes, like Russets, work best as they help bind the mixture together.
2. Drain the Tuna Well: Make sure to drain the tuna thoroughly to avoid excess moisture in the fish cakes.
3. Chill the Patties: If the mixture feels too soft, chill the patties in the refrigerator for 15-20 minutes before frying to help them hold their shape better.
4. Don’t Overcrowd the Pan: Fry the fish cakes in batches to ensure they crisp up properly and cook evenly.
5. Use Fresh Herbs: Fresh parsley adds brightness to the fish cakes, but you can also try dill or cilantro for a twist.

Variations of Jamie Oliver Tuna Fish Cakes

1. Spicy Tuna Fish Cakes: Add a pinch of chili flakes or a dash of hot sauce to the mixture for a spicy kick.
2. Herbed Fish Cakes: Try using fresh dill or chives instead of parsley for a different herb flavor.
3. Cheesy Fish Cakes: Add a handful of grated Parmesan or cheddar cheese to the mixture for a cheesy twist.
4. Vegetable Fish Cakes: Incorporate finely chopped vegetables like bell peppers or grated zucchini into the mixture for extra nutrition.
5. Gluten-Free Option: Use gluten-free flour for dusting the fish cakes to make the recipe gluten-free.

How to Store Leftover Jamie Oliver Tuna Fish Cakes?

• Refrigerate: Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
• Freeze for Later: Fish cakes can be frozen. Place them on a baking sheet in a single layer, freeze for 1-2 hours, then transfer them to a freezer-safe container or bag. Freeze for up to 1 month.

How to Reheat Jamie Oliver Tuna Fish Cakes?

1. Oven Reheat: Reheat the fish cakes in a preheated oven at 180°C (350°F) for 10-12 minutes until warmed through and crispy.
2. Stovetop Reheat: Heat the fish cakes in a frying pan over medium heat for 2-3 minutes on each side.
3. Microwave Option: Microwave for 1-2 minutes, but note that the fish cakes may lose some of their crispiness.
4. Air Fryer: Reheat in an air fryer for 3-4 minutes at 180°C (350°F) to maintain crispiness.
5. Serve Cold: Leftover fish cakes can be eaten cold in sandwiches or salads.

Nutrition Value (per serving)

• Calories: 200
• Protein: 16g
• Carbohydrates: 18g
• Fat: 8g
• Fiber: 2g
• Sodium: 350mg

FAQs

Can I freeze tuna fish cakes?

Yes, tuna fish cakes can be frozen. After shaping the patties, place them on a baking sheet in a single layer and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container and store for up to 1 month. Reheat directly from frozen in the oven or frying pan.

How do you keep tuna fish cakes from falling apart?

To prevent tuna fish cakes from falling apart, ensure that the mashed potatoes are well-drained and not too wet. Adding an egg helps bind the mixture together. If the mixture feels too soft, chill the patties in the fridge for 15-20 minutes before frying.

Can I use fresh tuna instead of canned tuna for fish cakes?

Yes, you can use fresh tuna instead of canned tuna for fish cakes. Cook the fresh tuna first, flake it into small pieces, and proceed with the recipe as usual. This will add a more robust flavor and texture to the fish cakes.

What sauce goes well with tuna fish cakes?

Tartar sauce, mayonnaise, or a yogurt-based sauce like tzatziki pairs wonderfully with tuna fish cakes. For a fresh twist, serve them with a squeeze of lemon juice or a zesty garlic aioli.

Final Words

Jamie Oliver’s tuna fish cakes are a simple yet flavorful dish that’s easy to prepare and perfect for any occasion. Whether you’re looking for a quick lunch, a light dinner, or a tasty snack, these crispy, golden fish cakes will hit the spot. Try them with a zesty lemon wedge or your favorite dip, and enjoy this delicious meal made with everyday ingredients!

More Jamie Oliver Recipes

• Jamie Oliver Orange Marmalade
• Jamie Oliver Butter Bean Stew
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Yorkshire Pudding With Water

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