Dinner

Tuna and Potato Cakes with Peas

Name: Tuna and Potato Cakes with Peas
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 120 g Tuna in spring water, drained; 150 g Potato; 1 large, about 55 g Egg; 20 g Spring onion; 8 g Cornflour; 6 g Olive oil; 100 g Frozen peas; Of half a lemon Lemon juice; A handful, chopped Fresh parsley

Three cakes of tinned tuna, mash and spring onion bound with egg and fried until crisp, with peas and lemon. 45 g of protein for 476 kcal.

Calories: 476kcal
Protein: 45g
Fat: 13g
Carbs: 44g

Per serving, makes 1. 25 minutes of work, then twenty minutes to chill. Published 8 September 2026.

Allergens

Eggs
Fish

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Tuna and Potato Cakes with Peas, plated and ready to serve. — The finished recipe. Tuna and Potato Cakes with Peas

Ingredients 1 to 6 for tuna and potato cakes with peas arranged separately on a dark worktop. — Ingredients 1 to 6. 120 g Tuna in spring water, drained (Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.). 150 g Potato (Raw, peeled weight.). 1 large, about 55 g Egg. 20 g Spring onion. 8 g Cornflour (Dusting the cakes in cornflour rather than breadcrumbs keeps gluten out of the dish and gives a thin crust that shatters.). 6 g Olive oil

Ingredients 7 to 9 for tuna and potato cakes with peas arranged separately on a dark worktop. — Ingredients 7 to 9. 100 g Frozen peas. Of half a lemon Lemon juice. A handful, chopped Fresh parsley

Tuna and Potato Cakes with Peas, preparation step 1: Boil the potato in chunks until tender, drain, and mash it dry with nothing added. — Step 1. Boil the potato in chunks until tender, drain, and mash it dry with nothing added.

Tuna and Potato Cakes with Peas, preparation step 2: Mix the mash with the drained tuna, spring onion, parsley, beaten egg, salt and pepper. Shape into three cakes and chill for twenty minutes. — Step 2. Mix the mash with the drained tuna, spring onion, parsley, beaten egg, salt and pepper. Shape into three cakes and chill for twenty minutes.

Tuna and Potato Cakes with Peas, preparation step 3: Dust the cakes in the cornflour and fry in the oil over a medium heat for four minutes a side until deep gold. — Step 3. Dust the cakes in the cornflour and fry in the oil over a medium heat for four minutes a side until deep gold.

The finished tuna and potato cakes with peas. — Step 4. Boil the peas for three minutes and serve with the cakes and lemon.

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Ingredients

Tuna in spring water, drained120 g
Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.
Potato150 g
Raw, peeled weight.
Egg1 large, about 55 g
Spring onion20 g
Cornflour8 g
Dusting the cakes in cornflour rather than breadcrumbs keeps gluten out of the dish and gives a thin crust that shatters.
Olive oil6 g
Frozen peas100 g
Lemon juiceOf half a lemon
Fresh parsleyA handful, chopped

Method

Boil the potato in chunks until tender, drain, and mash it dry with nothing added.
Mix the mash with the drained tuna, spring onion, parsley, beaten egg, salt and pepper. Shape into three cakes and chill for twenty minutes.
Dust the cakes in the cornflour and fry in the oil over a medium heat for four minutes a side until deep gold.
Boil the peas for three minutes and serve with the cakes and lemon.

Worth knowing

Squeeze the tuna hard when you drain it. Wet tuna makes cakes that slump in the pan.
Tinned tuna is 24 g of protein per 100 g with almost no fat, so the cakes are 45 g of protein for the plate and the oil is the main fat.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.