Cheesy Tuna and Red Onion Fishcakes


I first made this recipe for my daughter, Dylan, as a quick and tasty low-salt tea but the result was too tasty not to share!
It’s a good way to use up quite a few Regather regular veggies and other goodies. The last end of a sourdough makes great breadcrumbs for example!
This recipe makes around 6 large fishcakes.


  • White potato - 140g
  • Sweet potato - 100g
  • Tuna - 1 can
  • Egg - 1 medium
  • Cheddar or other melty cheese - 50g (mature or extra mature will make them taste cheesier)
  • Garlic - 1 clove grated or 1 teaspoon garlic granules
  • Red onion - 1 medium
  • Egg - 1 medium
  • Plain Flour - 50g
  • Breadcrumbs - 70g
  • Sunflower or olive oil - for frying


  1. Peel the potatoes and chop into 2.5cm chunks. Add to a pan of boiling water to cook until soft enough to mash (about ten minutes)
  2. Meanwhile, drain the tuna and put in a large mixing bowl. Finely chop the red onion and add that to the bowl along with grated cheese, garlic and the egg.
  3. When the potato is cooked (it should slip easily off a fork when pierced) drain the potatoes and return to the pan then mash. You don’t need any milk or butter as it will need to be quite firm.
  4. Add the mashed potato to the bowl of other ingredients and mix well. Then add enough flour to create a firm mixture which holds its shape on a spoon.
  5. Put a pan on to the hob to heat with some oil in.
  6. Place the breadcrumbs in a small, deep bowl. Add a large spoonful of the fishcake mixture to the bowl and use your hands or a spoon to cover the top and sides with more breadcrumbs and flatten into a patty shape.
  7. Add the fishcake to the pan and repeat the process of forming the fishcakes. Don’t worry if the fishcake is a little soft - it will firm up during cooking. Just handle carefully so it doesn’t break apart.
  8. Cook the fishcakes for 2/3 minutes on each side until they are golden in colour. Serve with your favourite side dish and enjoy!