Leek and Lemon Fish Cakes

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Leek and Lemon Fish Cakes

Ingredient Notes

Starchy potatoes:

Varieties like Sebago, Coliban, or Russet Burbank are essential here. Their high starch and low moisture content means the mash will be dry and fluffy rather than gluey. Waxy potatoes like Nicola or Dutch cream hold too much moisture and the mixture won’t bind properly, making the cakes prone to falling apart when frying.

Canned tuna in spring water:

Well-drained spring water tuna is my choice because oil-packed tuna adds extra fat and moisture to the mix, which makes the cakes harder to bind and can make them greasy. Drain and press it thoroughly before using: any residual liquid will make the mixture wet. Look for sustainably caught “no net” tuna where possible.

Panko breadcrumbs:

Japanese-style breadcrumbs with a coarser, lighter texture than standard dried breadcrumbs. They absorb less oil when shallow-frying and produce a crisper, less heavy crust. The difference in the finished texture is worth it. Regular breadcrumbs will work as a substitute but the crust will be denser.

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Ingredients

300g starchy (floury) potatoes (Sebago, Coliban, Russet Burbank, King Edward)
1 leek
30g butter
½ bunch flat leaf parsley
1 bunch chives
340g tuna in spring water, well drained
2 lemons
1 egg, beaten
60g plain flour
100g panko breadcrumbs
sea salt and freshly ground black pepper, to season
olive oil, for frying
wilted spinach and tartare sauce, to serve

Equipment

Chopping board
Chef’s knife
Large saucepan
Colander
Large bowl and potato masher
Large frying pan
3 shallow bowls or small trays (for crumbing)
Tray (for chilling patties)

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Directions

COOK THE POTATOES

Peel and chop the potatoes. Place in a large saucepan of cold salted water and place over high heat. Bring to a boil and cook for around 15 minutes, until tender.
Drain the potatoes well in a colander, then steam over the hot saucepan (off the heat) for a couple of minutes.
Transfer to a bowl and mash until smooth.

MAKE THE PATTIES

Chop the leek and wash in a colander to remove any dirt. Melt the butter in a frying pan over medium heat.
Add the leek and season with some salt. Sweat the leeks gently for 6 minutes, until soft. Set aside to cool slightly.
Finely chop the chives and parsley leaves. Add to the mashed potato along with the leeks, tuna, the zest and juice of the lemons and season with salt and pepper. Mix together until well combined.
Divide the mixture into 4 equal portions and shape into round discs. Place on a tray and freeze for 20 minutes maximum, or 2 hours in the fridge to firm up.

CRUMB AND COOK

Place the beaten egg, flour and breadcrumbs in separate shallow bowls or small trays. Season the flour with some salt.
Dip the tuna patties in the flour, shaking off any excess, then coat in the egg, then the breadcrumbs. Place on a tray.
Heat enough oil in a large frying pan to shallow fry over medium heat. Add the patties and cook for 4-5 minutes on each side, until golden brown and crispy.
Remove from the pan and drain on some paper towel. Serve the fish cakes with some wilted spinach and tartare sauce on the side.

Notes

Chef Tips

Steam the potatoes dry before mashing

After draining, return the potatoes to the colander over the residual heat from the saucepan and let them steam for a few minutes before mashing. This drives off surface moisture that would otherwise make the mixture wet and cause the cakes to break apart in the pan. You want the mash as dry and fluffy as possible before combining with the other ingredients.

Don’t over-freeze the patties

The freeze step is just to firm the shaped cakes enough to survive crumbing and frying, not to freeze them through. Twenty to thirty minutes in the freezer is the target. If they’re frozen solid, the inside won’t reach temperature by the time the outside is golden. If making further ahead, refrigerate for up to 2 hours instead.

Storage

Store cooked fish cakes in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (355°F) for 10-12 minutes to restore the crust. Uncooked shaped patties can be frozen for up to 1 month; defrost fully in the fridge overnight before crumbing and frying.

FAQs

Can I make these ahead of time?

Yes. Shape the patties and refrigerate for up to 24 hours before crumbing and frying. You can also crumb them and refrigerate for a few hours before cooking. Don’t freeze them for longer than 30 minutes if planning to cook the same day, as an over-frozen patty won’t cook through evenly.

Can I make these gluten free?

Yes. Substitute the plain flour with rice flour or a gluten-free plain flour, and use gluten-free breadcrumbs or crushed rice crackers for the crust. The method is identical and the texture is very similar.

Can I use a different fish?

Yes. Any canned fish works well here: salmon, sardines, and mackerel all give a stronger flavour than tuna. For fresh fish, use cooked, cooled, and well-flaked white fish like flathead, snapper, or barramundi. Make sure it’s as dry as possible before mixing.