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My daughter and I are home in the day quite often. We tend to go out together in the afternoon, to help the day go by a little quicker. As we are off to the park, running errands or visiting soft play I like us to have a nice lunch together before we go out. I typically want something that is simple, cheap and makes a minimal mess. These ultimate lazy tuna fishcakes are perfect for knocking together in just a few minutes and using up a few leftovers too.
Ingredients for my ultimate lazy tuna fishcakes
250g mashed potato
A tin of tuna
2 spring onions
Salt & pepper
Breadcrumbs or 1 piece of bread
Method for my ultimate lazy tuna fishcakes
Combine all of the ingredients apart from the egg and breadcrumbs. Tip – if you want to make these a little bit healthier you can omit the breadcrumbs completely and add the egg to the mixture.
Make into rounds and pat them down slightly. If using the breadcrumb then dip into egg and then the breadcrumbs. I made these by adding the breadcrumbs and the egg to the mixture. Then I popped them in a *roasting tin.
Pop them in the oven at gas mark 5 for 22 minutes and this is the finished result.
These were crispy, tasty and so simple to make. I love that it took just a few minutes to mix these together and pop them in the oven.
I only had to clean up a couple of items while they were cooking and I then had almost 20 minutes to wait. This is the perfect little lunch served alone, or with a side salad.
Alternatively, why not serve with up with some vegetables as a main meal. These fishcakes are healthy, simple and have a lovely crispy taste to them.
Want to make these air fryer fishcakes?
Just follow the above recipe and cook for 12 minutes at 180C then check they’re cooked throughout. I love to use a thermometer to make sure they’re piping hot before serving, but you just want them to be browned all over basically!
Products I use when making my ultimate lazy tuna fishcakes:
How to make my ultimate lazy tuna fishcakes:
ultimate lazy tuna fishcakes
Super simple tuna fishcakes that use up leftover mash and tinned tuna for a simple lunch or main dish.
- 250 g mashed potato
- 1 tin of tuna
- 2 spring onions
- Salt & pepper to season
- 1 medium egg free-range
- Breadcrumbs or 1 piece of bread
Combine all of the ingredients apart from the egg and breadcrumbs.
Make into rounds and pat them down slightly.
If using breadcrumbs then dip into egg and then dip into the breadcrumbs. I make them by adding the breadcrumbs and the egg to the mixture.
Cook them in the oven at gas mark 5 for 22 minutes.