Puttanesca Fish Cakes

February 29, 2024

For the ultimate store cupboard hack, swap the potatoes out for the same weight of drained tinned . No need to cook first, simply roughly chop and mash straight from the tin.

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4 serving(s)

Prep Time:
30 mins

Cook Time:
40 mins

Total Time:
1 hr 10 mins



  • 500 g

    floury potatoes, peeled and roughly chopped

  • 3 tbsp.

    tomato purée

  • 2 x 145g tins tuna in spring water, drained and flaked

  • 2 tsp.

    baby/non-pareilles capers, drained

  • 1 tsp.

    dried chilli flakes

  • 1 tsp.

    dried mixed herbs 

  • 3 tbsp.

    olive oil


  • 2 tbsp.

    plain flour 

  • 2

    medium eggs, beaten 

  • 75 g

    dried breadcrumbs


  • 2 x 400g tins plum tomatoes

  • 50 g

    pitted black olives, finely chopped 

  • 1 tsp.

    dried mixed herbs

  • 1/2 tsp.

    dried chilli flakes 


    1. Step 1Put the potatoes in a pan and cover with salted water. Bring to the boil over high heat, then reduce heat and simmer for 10 12min, until tender. Drain, return to pan and mash until smooth. Remove to a large bowl and leave to cool.
    2. Step 2Add the tomato purée, flaked tuna, capers, chilli, mixed herbs and plenty of seasoning to the cooled potatoes and gently mix to combine. Divide into 8 and shape into round patties.
    3. Step 3For the crumb, put the flour, eggs and breadcrumbs into 3 separate shallow bowls with a little seasoning. Coat each fishcake in flour (tap off excess), then egg, then breadcrumbs. Transfer to a lined baking tray and chill for 30min to firm up.
    4. Step 4Preheat oven to 200°C (180°C fan) mark 6. Gently brush the fishcakes with the oil and cook in the oven for 25min, until golden and crisp. Meanwhile, heat all the sauce ingredients in a pan with plenty of seasoning over medium heat, stirring to break up the tomatoes. Cook, stirring occasionally, until bubbling and slightly reduced.
    5. Step 5Transfer the sauce to a serving plate and top with the fishcakes. Serve.

Prepare fishcakes to end of step 3. Once firm, transfer to a freezer-safe container and freeze for up to 1 month. To serve, brush fishcakes with oil and cook from frozen in an oven preheated to 200°C (180°C fan) mark 6 for 35min, until golden and crisp. Prepare sauce to end of step 4, cool, then transfer to a freezer-safe container and freeze for up to 1 month. Defrost overnight before reheating in a pan until piping hot to serve.

Per serving:

  • Calories: 493
  • Protein: 31g
  • Fat: 16g
  • Saturates: 3g
  • Carbs: 54g
  • Sugars: 11g
  • Fibre: 6g

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