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Fishcakes with salsa

Fishcakes with salsa

Ingredients 19
Servings 4
Time 20 min


  • 30
    olive oil
  • 1
    onion, finely chopped
  • ¼
    head cabbage, shredded
  • 4
    tuna cans chunks, drained
  • 4
    potatoes, cooked, peeled and coarsely mashed
  • 1
    grated zest of lemon
  • handful of fresh parsley, chopped
  • salt and white pepper
  • extra oil for shallow-frying
  • 1
    onion, chopped
  • 3
    tomatoes, diced
  • 1
    can corn kernels, drained
  • handful of fresh parsley, chopped
  • 2
    garlic cloves, crushed
  • 1
    chilli, chopped (optional)
  • pinch of sugar
  • 30
    white wine vinegar
  • salt and pepper


30 min / chilling: 15 min

1. Fishcakes: Heat the oil in a pan and fry the onion until soft. Add the cabbage and stir-fry until wilted. Remove from the pan and set aside. 

2. Put the tuna, potatoes,lemon zest and parsley in a mixing bowl. Add the cabbage mixture and combine well. Season with salt and white pepper.

3. Roll the mixture into walnut-size balls and arrange on a plate. Cover in clingfilm and chill in the fridge for at least 15 minutes.

4. Heat enough oil in a pan for shallow-frying and fry the fishcakes in batches until golden brown and heated through. Drain on paper towels.

5. Salsa: Mix everything well and serve with the fishcakes.



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