Waitrose and Partners
Spicy tuna fish cakes with mustard mayo

Spicy tuna fish cakes with mustard mayo

Dina Begum's recipe is a mellow take on spicy macher chops – fish croquettes the cook traditionally made with Bangladeshi fish. This version comes together fairly quickly and uses good-quality canned tuna – which saves the hassle of deboning fish and cooking separately. It’s spiced with cumin and coriander, a touch of spice from the chilli powder and fresh chillies.

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HealthyLow in saturated fat
  • Makes16
  • CourseLunch
  • Prepare45 mins
  • Cook25 mins
  • Total time1 hr 10 mins

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  • 600g potatoes, peeled and cut into large chunks
  • 2 tbsp vegetable oil, plus approx 75ml to shallow fry
  • ½ red onion, finely chopped
  • 2 green chillies, finely chopped
  • tsp ground coriander
  • tsp ground cumin
  • 1 tsp mild chilli powder
  • ½ tsp ground black pepper
  • 1 tsp salt
  • ⅔ x 25g pack coriander, leaves and stems finely chopped
  • 3 x 160g cans Essential Tuna Chunks In Brine, drained
  • 3 British Blacktail Free Range Medium Eggs
  • 150g Cooks’ Ingredients Panko Breadcrumbs
  • Plain flour, for dusting
  • Lime, cut into wedges, to serve
  • Salad, to serve (optional)

For the mustard mayo

  • 2 tsp Dijon mustard
  • 175g mayonnaise
  • ¼ lime, juice
  • Few sprigs coriander (from thr 25g pack), leaves finely chopped
  • 1 green chilli, finely chopped


  1. Place the potatoes in a saucepan, cover with cold water and boil for 15 minutes, or until soft. Drain well and transfer to a large mixing bowl. Using a potato masher, mash until smooth, then set aside. To make the mustard mayo, put all the ingredients into a bowl and whisk together. Cover and chill in the fridge.

  2. Add 2 tbsp oil to a frying pan over a medium-high heat and sauté the onion and chillies for 5 minutes until translucent. Mix in the spices, black pepper and salt halfway. Turn off the heat, then scrape the onion mixture into the bowl with the mashed potatoes. Add the coriander and tuna, then mix well with your hands. Check the seasoning, then shape into balls and flatten slightly to form 16 patties. Set aside on a dish.

  3. Whisk the eggs in a shallow bowl, spread the breadcrumbs on a deep dish and add the flour to a bowl. To prepare the fish cakes, place each patty in the flour, coat on both sides and turn around the edges to fully coat. Dip in the whisked egg, then gently press into the breadcrumbs to fully coat both sides and edges. Continue until all the fish cakes are formed.

  4. Add 75ml oil to a frying pan over a medium heat, then fry in 2-3 batches, depending on pan size. Test if the oil is hot by placing a small piece of bread into it. Once it sizzles gently, add the fish cakes and fry for 3-4 minutes on each side, until golden and piping hot. Drain with a slotted spoon, then transfer to a dish lined with kitchen paper. Serve hot or cold with the mustard mayo, lime wedges and salad, if liked.


Typical values per item when made using specific products in recipe


1,998kJ/ 479kcals



Saturated Fat












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