Tuna Fish Cakes

I often get asked how one can eat well and cook yummy meals on a budget, and while I consider all my recipes to be easy on your wallet, this one is even more budget-friendly.

The other day I took a simple tin of tuna and turned it into some delicious fish cakes. I drew inspiration from Ilhaam’s recipe (you can find it on her blog, here), made a few changes and this recipe was born. Because I wanted to keep it low carb, I made breadcrumbs using a slice of low carb bread, but you can easily substitute it with a potato, like Ilhaam did, or use regular breadcrumbs.

I served the fishcakes with a simple green salad and lemon-garlic dressing, but you could also add savoury rice and potato wedges for some carbs.


  • 1 tin tuna, drained
  • 1/2 medium onion, finely chopped
  • 1/4 green bell pepper, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon chilli flakes
  • 2 tablespoons chopped coriander
  • Salt and black pepper
  • 1 egg
  • 1 slice frozen low carb bread (grated, then toasted in a pan to form breadcrumbs)
  • 2 tablespoons oil for frying
  • 2 teaspoons butter/oil


  1. In a small pot, saute the onions, bell pepper, garlic and chilli flakes in 2 teaspoons of butter or oil until soft. About 5-10 minutes. Season lightly with salt and pepper. Set aside to cool.
  2. In a mixing bowl, add tuna, coriander, breadcrumbs, egg, onion/pepper mixture, salt and pepper. Mix to combine.
  3. Make fish cakes using about 1 tablespoon of the mixture per fishcake. First, make a ball from the mixture then press down slightly and continue to shape into a fishcake. I made about 8-10 in total.
  4. Set a non-stick pan over medium-high heat and add two tablespoons of your preferred oil for frying. I like the pan nice and hot so that I can make the outside of the fishcakes very crispy.
  5. Once the pan is ready, add fish cakes and fry on one side until nicely golden brown and crispy, then flip and fry the other side. This doesn’t take long at all. About five minutes in total, I would say.
  6. Drain the excess oil by placing the fish cakes on a paper towel before serving.

For the dressing, I combined 3 tablespoons plain yoghurt, 2 tablespoons mayo, one garlic clove(minced), the juice and zest from a quarter lemon, salt and black pepper. I would have added some chopped coriander, but I ran out! I made this before I started the fish cakes so it could sit in the fridge and the flavours could meld together. 

It’s as easy as that! Enjoy xx



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