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Tuna Fish Cakes

November 29, 2013

British Bajan Lunch

On the eve of Barbadian independence day I felt that it was necessary to make food which reminded me about the Barbados I love and not the Barbados I have spent my life running from.  Barbados is known by Gods for the glorious fish cakes which are made all over the island.  The version I have made is nothing compared to what you can discover in Barbados, but it is worthy of a place on the chip shop counter.  My traditional British fish cakes tasted pretty good.  They are delicate battered goodies which are super fun to make.  One day I will make Bajan fish cakes but until then these will do as I study to make my country proud.

This recipe was adapted from Silvana Franco’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2007).

Fish Cakes


300g mashed potato, 2 tbsps mayonnaise, 125g tinned tuna, 1 tbsp chopped parsley, 1 tbsp garlic powder, flour, 1 egg (beaten), breadcrumbs, vegetable oil for frying.


1. In a large bowl mix together the mash potato, mayonnaise, tuna, parsley, garlic powder and added seasoning of choice.
2. When well combined form into burger shapes and set aside.
3. Divide a few tbsps of flour, egg and a few tbsps of breadcrumbs into 3 separate bowls.
4. Pour some oil into a frying pan and heat at a low to medium heat.
5. Coat each cake in the flour, then egg and then breadcrumbs before frying.
6. Fry each patty in batches or individually depending on the side of the pan.
7. Fry the fish cakes for 5 – 8 minutes on each side until browned and crisp.
8. Continue until the fish cake filling has been used up.


From → Main Meals

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