Tasty tuna fish cakes

Suitable from around 12 months. Makes eight fish cakes



350g potatoes, peeled and chopped

1 x 200g tin of tuna (in oil or spring water), flaked

30g butter

60ml (4 tbsps) milk

15ml (1 tbsp) fresh parsley, finely chopped

Half a red pepper, de-seeded and diced

1 large egg, beaten

100g breadcrumbs (about 5 slices of bread, crusts cut off)

A little plain flour

15-30ml (1-2 tbsps) light olive oil


  • Step 1

    Cook the potatoes in a pan of boiling water for 12-15 minutes until soft. 

  • Step 2

    Drain the potatoes immediately, then put the pan back on the hot hob for a few seconds and shake. This will steam off any surplus water and make the potatoes nice and dry, to avoid soggy fish cakes!

  • Step 3

    Mash the potato with the butter, milk, pepper, parsley and flaked tuna. Then add half the egg to bind the mixture together.

  • Step 4

    Spread the breadcrumbs on a large plate. Flour your hands and shape around 8 cakes from the mixture. Brush with some of the remaining egg and dip both sides of each cake into the breadcrumbs, coating thoroughly. 

  • Step 5

    Heat the oil in a large frying pan and shallow fry the fish cakes for a few minutes on each side until golden brown and heated right through. Drain on kitchen paper.