Fish cakes made with leftover trout and tinned tuna, packed with herbs and vegetables. Simply, a leftovers delight.
Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 10 mins Total Time 45 mins
Servings: 2
Best Season: Suitable throughout the year


Don't you just love it when a little Tupperware of leftovers turns into a delicious supper? Your imagination is all you need!

I love fishcakes and often cook more fish than I need so I can use it to make fishcakes. I have packed my fishcake mix with herbs - parsley and tarragon are particularly good.

Options: I used leftover trout here (see my recipe) but equally happy to use leftover cod or salmon in this recipe. Don't worry about seasoning you have added before, it just adds to the flavour. 

I have added a tin of tuna from my store cupboard. But if you have smoked mackerel, use 1 or 2 fillets to give your fishcakes a banging big flavour! 

 If you have leftover green veg and potatoes from your meal then add that too. I used broccoli, broad beans and potatoes, all leftover as sides from my trout dinner.

A lovely fridge clear out!! 

Serving suggestion: serve with tartar sauce, or chilli mayo as we did. A salad of your choice and some braised cabbage and leeks or broccoli makes it a complete meal.

I try and get two extra smallish ones out of the mix to serve as a starter the next day, to prolong the deliciousness! 

They also make a lovely snack for lunch.



For the breadcrumbs

For the fish cakes


  1. Put your breadcrumbs in a shallow bowl. Season them with dried mixed herbs, lemon zest,  salt and pepper. Set aside. 

    Beat an egg in a bowl and add salt and  pepper to taste. Set aside.

  2. In a bowl, mix together the leftover fish (salmon or trout or cod) and the tinned or store bought tuna or mackerel. Make sure you have drained the tuna of its water or oil. 

    Add the potatoes, spring onion greens, herb, leftover veg and mix. Season with salt and pepper as needed. 


    Add the seasoned egg and mix well, bringing it together with your hands to shape into cakes, not too large, not too small, enough for two per person. You can make more if your mix allows, depending on the amount of potatoes and veg added. They will make a delicious lunch the next day

    Dip each fish cake into the egg mix, then coat with the breadcrumbs,rolling the sides so its coated thoroughly. 

    Arrange on a plate and chill for 10/15 mins in the fridge. 

    Heat the oven and a baking tray to 200C 

    (Now is the time to make your sides, a salad, the broccoli or green beans) 

  3. Heat the oil in a wide frying pan. Add the chilled fish cakes to the pan and let them shallow fry for 4/5 mins on medium heat till lightly browned. Flip and repeat, spoon the oil over the sides this time to ensure they are browned too. Alternatively use tongs and gently brown the sides. 

    Remove the baking tray from the oven. Transfer your fishcakes gently on to the tray and finish them off in the oven for another 12/15 mins, till they are piping hot. 

    Serve immediately with your side salad, tartar sauce and veg.


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