Spicy fishcakes with chimichurri dipping sauce

This is one of those recipes you can whip up with ingredients you probably already have in stock and it’s great if you have some mashed potato to use up. I browsed for a recipe online and fancied making Gordon Ramsay’s spiced tuna fishcakes but didn’t quite have all the ingredients so this is my version (with the mashed potato). I would have used spring onions if I had any, but used red onions instead. I wished I had some fresh ginger – I usually have some but I used up the last lot over the weekend. I did have fish sauce and kaffir lime leaves though and had enough ingredients for a basic dipping sauce.

It’s amazing how filling these fishcakes are – they’re only small but that was enough for a meal, with some rocket salad.

Makes 8 small fishcakes


  • 160g tin of tuna in brine, drained and flaked
  • About 3 tablespoons of leftover mashed potato
  • Half a red onion, finely chopped
  • Small chilli, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon coriander
  • 1 egg, beaten
  • 2 kaffir lime leaves, finely chopped
  • Salt and pepper
  • Groundnut oil or sunflower oil for frying


  1. Put all the ingredients in a bowl and mix well.
  2. Heat about 2 tablespoons of oil in a frying pan.
  3. Shape the mixture into small cakes and fry gently for about 3 minutes on each side until slightly brown.

Chimichurri sauce

  • 1 tablespoon of green herbs – coriander and parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red onion, finely chopped
  • Half a chilli, finely chopped
  • Sat and pepper

Mix all the ingredients together, seasoning to taste.





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