Easy Fish Cakes

20-Minute Fish Cakes

  • Author: Louise Sanders
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 10-12 fishcakes 1x


Easiest fish cake recipe ever. It uses tinned tuna and a host of other pantry and fridge staples. It’s delicious and super quick to make.


  • 2 eggs
  • 3 tablespoons mayonnaise
  • 3 cans tuna
  • 1/2 chopped onion
  • 2 tablespoons fresh parsley ( or 1 tablespoon dried)
  • 2 teaspoons dill (optional)
  • 3 tablespoons parmesan
  • 2 tsp lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 1 cup breadcrumbs
  • 1/4 cup sunflower oil (or your choice of cooking oil and use 1/2 cup oil for a very wide frying pan)


  • First whisk the eggs and mayonnaise together until well combined (1 minute)
  • Add the tuna, onion, parsley, dill, parmesan, lemon juice, zest, salt and breadcrumbs.
  • Use your hands to mix until well combined.
  • Use your hands to make 10-12 small balls and then flatten slightly to get a patty shape.
  • In a medium-sized pan, heat the sunflower oil and fry the fish cakes until browned, about 3-4 minutes per side.
  • Serve warm with a side salad or veg.

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