Tuna fishcakes

  • Makes 8 medium-sized fishcakes
  • A little work

Healthy, simple fishcake recipe with potatoes, tuna and peas, suitable from 11 months

  • 350g potato, peeled and chopped
  • 30g frozen pea
  • 400g tinned tuna in spring water, drained and flaked
  • 30g cheddar cheese, grated
  • 1 whole egg, whisked (to bind)
  • plain flour, (for coating)
  • 1 whole egg, beaten
  • 75g golden breadcrumb
  • 3 tbsp olive oil


  • Step 1

    Cook the potatoes in boiling water for 20 minutes. Drain and leave to dry out. Cook the peas.

  • Step 2

    Mash the potatoes then add the peas, tuna, cheese and egg.

  • Step 3

    Place flour on a plate. Shape handfuls of mixture into six to eight cakes and lightly cover with flour.

  • Step 4

    Brush each fishcake with egg on all sides and then coat all over in breadcrumbs.

  • Step 5

    Heat the oil and fry the fish cakes on each side until golden brown. Cut into finger-food pieces and serve.