Melting Middle Fish Cakes

Ingenious! You’ll love these fabulous fish cakes.


Serves 4 / Prep time: 20 minutes / Cook time: 25 minutes


400g ready-made mashed potato

160g can tuna in spring water/drained

3 spring onions, finely chopped

50g canned or frozen sweetcorn

4 x 20g chunks Red Leicester or Cheddar cheese

1 egg

125g dried breadcrumbs

½ ciabatta loaf, sliced horizontally

1 tbsp olive oil

Freshly ground black pepper

Mixed salad leaves, to serve



1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.

2 Mix together the mashed potato, tuna, spring onions and sweetcorn. Season with freshly ground black pepper, then form into 4 fish cakes.

3 Press the chunks of cheese into the middle of the fish cakes and re-form them, making sure that the potato mixture covers the cheese.

4 Beat the egg in a shallow bowl with 2 tbsp cold water. Put the breadcrumbs onto a large plate. Dip the fish cakes into the egg, then coat them in the breadcrumbs. Place on a baking sheet and bake for 20-25 minutes, until golden.


5 Meanwhile, preheat a char-grill pan or the grill. Cut each piece of ciabatta in half to give 4 pieces in total. Brush a little olive oil over the cut sides, then char-grill or grill until lightly browned. Serve each piece topped with mixed salad leaves and a fish cake.

Cook’s tips: Make the fish cakes in advance if you like – you can keep them covered and refrigerated for up to 12 hours before cooking them. For a posh fish cake, use a 418g can of red salmon instead of tuna, and use blue Stilton instead of Red Leicester or Cheddar.  


Cost: £6.40  Cost per portion: £1.60

Nutritional analysis per serving


23g protein

60g carbohydrate of which 5g sugars

17.5g fat of which 7g saturates

2g dietary fibre

564mg sodium equivalent to 1.4g salt