Sun-dried tomato & tuna fishcakes


For some or other reason, I had the urge to make fishcakes. I think it may have been because I had fish-fingers the other week, and so had fish on my mind… but whatever the reason, I am so glad I saw the urge through.

Alright, first-things-first: get yourself fresh oregano. Just do it. You can’t even compare the dried herbs to a fresh sprig of this stuff. The aroma and flavour are just SO intense and so fresh, that you add an entirely new dynamic to your dish, rather than simply season it well.

Best thing about fresh oregano is, of course, that even if you don’t use the whole packet (and trust me, you won’t!) you can just hang the rest upside down and let it dry – and voila! Dried oregano for when next you need it. Looks impressive and professional as well.


Sun-dried tomatoes can often be really expensive. Hence why I hardly use them. BUT: if you can find the ones that are not in liquid already, then they are usually half the price of the ones in jars and in water. It means they don’t last as long, but I usually plan a few dishes with them, so that when I buy them I can use them all before they go off.


The nice thing about tuna fishcakes, though, is that it’s the cheapest and least-fishy option. Tinned tuna is perfect, and it saves you time on the cooking. Plus, you don’t have the risk of not cooking the fish enough, because the tuna is already cooked. Worst thing that could happen is that you don’t fry them long enough, and they fall apart a little – but at least you’ll be able to eat them and not get sick.

These are fantastic with roasted broccoli and cauliflower (just like I did in the image at the top) but are perfect for burger patties as well. Pair them with a crispy bun, some lettuce and thousand-island sauce, some onion rings, and BAM. One helluva impressive-looking meal.



Sun-dried tomato & tuna fishcakes
(Makes about 10 patties)

3 medium potatoes
4 tins of tuna (+- 450g, drained)
6 sprigs of fresh oregano
6 tbsp of finely sliced sun-dried tomato
1 medium egg
1 tbsp paprika
1/2 lemon’s-worth of lemon juice
salt and pepper to taste
flour for dusting
oil for frying

  • Boil your potatoes in salt water and mash them well.
  • Add your tuna, egg, sun-dried tomatoes, oregano and lemon juice and mix well. Season with salt, pepper, and paprika, and taste to check whether it needs anything more.
  • With wet hands, roll into balls in your hands, and push flat. Coat in flour on both sides and drop in a very shallow frying pan of hot oil. Fry until brown and then flip, making sure that the pattie is holding its shape.
  • Serve warm, with whatever your heart desires! Bon appetit!

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