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Peri Peri Spiced Tuna Fish Cakes

Peri Peri Spiced Tuna Fish Cakes

with Sweet Potato Chips, Bacon Peas and Hot Sauce Drizzle
Recipe Development Team
Recipe Development TeamUpdated on April 07, 2026
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Calories
: 
727 kcal
Protein
: 
33.3g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Fish
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Lemon

2 unit(s)

Garlic Clove

1 tin(s)

Skipjack Tuna in Water

(Contains: Fish)

2 unit(s)

Sweet Potato

120 grams

Peas

1 sachet(s)

Peri Peri Seasoning

(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)

30 grams

Hot Sauce

90 grams

British Smoked Bacon Lardons

Not included in your delivery

¼ tsp

Salt

2 tbsp

Plain Flour

Energy (kJ)3041 kJ
Energy (kcal)727 kcal
Fat11.6 g
of which saturates3.4 g
Carbohydrate122.7 g
of which sugars26.3 g
Dietary Fibre17.9 g
Protein33.3 g
Cholesterol0.6 mg
Salt4 g
Potassium2040.5 mg
Calcium89.2 mg
Iron2.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Zester
•Baking Tray
•Garlic Press
•Pan
•Lid

Instructions

PDF
Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. 

Chop the white potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until just tender, 12-14 mins. 

Prep Time
2

Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press). Drain the tuna.

Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Stir-Fry the Peas
3

Meanwhile, pop a large frying pan on a medium-high heat with a drizzle of oil.

Once hot, add the bacon lardons. Stir-fry until golden, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

Next, add the peas and stir-fry for 1-2 mins.

Add half the garlic and fry until fragrant, 1 min. Season with salt and pepper, then transfer the bacon peas to a bowl and cover with a lid or foil to keep warm. IMPORTANT: Cook bacon thoroughly.

Give the frying pan a quick wipe.

Add the Flavour
4

Meanwhile, once the potatoes are cooked, drain and allow to steam for a couple mins. Then, pop back into the saucepan.

Add the tuna, peri peri style seasoning, a pinch of lemon zest, flour, salt (see pantry for both amounts) and remaining garlic.

Mash together, ensuring the mixture isn't too smooth so that some small chunks of potato remain.

Allow the mixture to cool slightly, then shape into 2cm thick patties, 3 per person.

Fry Time
5

Pop the (now empty) frying pan back on a medium-high heat with enough oil to coat the bottom. 

Once hot, carefully lay the fishcakes into the pan and fry, 4-5 mins on each side. Adjust the heat if needed. TIP: Don't move the fishcakes around when frying to avoid them breaking.

Once cooked, transfer to a plate lined with kitchen paper and allow to cool for a couple mins.

Serve Up
6

When everything's ready, share the tuna fish cakes, sweet potato chips and bacon peas between your serving plates.

Drizzle the hot sauce over the fish cakes and serve the lemon wedges alongside for squeezing over to finish.

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