Peri-Peri spiced Tuna Fish Cakes
with Sweet Potato Chips and Hot Sauce Drizzle
- Fish
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- May contain traces of allergens
Ingredients
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 be present: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
30 grams
Hot Sauce
Not included in your delivery
¼ tsp
Salt
2 tbsp
Plain Flour
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 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.
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.
Meanwhile, pop a large frying pan on a medium-high heat with a drizzle of oil.
Once hot, 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 to a bowl and cover with a lid or foil to keep warm.
Give the frying pan a quick wipe.
Meanwhile, once the potatoes are cooked, drain and allow to steam for a couple mins. Then, pop back into the saucepan.
Add the tuna chunks, 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.
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.
When everything's ready, share the tuna fish cakes, sweet potato chips and peas between your serving plates.
Drizzle the hot sauce over the fish cakes and serve the lemon wedges alongside for squeezing over to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peri-peri seasoning and hot sauce drizzle add a satisfying kick, though some felt the tuna flavour could come through more strongly.
- Ease of prep: Straightforward to follow overall; consider cooking the peas last, as they only take a couple of minutes and can cool down while the fishcakes and chips finish.
- Suggestions: Use enough oil to coat the pan generously but avoid excess, and resist moving the fishcakes while frying to help them hold together and develop a firmer crust.
- Portions: The double serving of potato — mash in the fishcakes and sweet potato chips — felt like a lot; reducing the chip portion or swapping in an extra vegetable could balance the meal.
