Crispy Gordon Ramsay Tuna Cakes Recipe

This crispy golden gordon ramsay tuna cakes recipe is made with flaky canned tuna and fluffy mashed potatoes, ready in 40 minutes. The rough panko crust crackles as your fork breaks through to the steaming, savory filling inside. I always make a double batch because they vanish from the pan before dinner even starts.

Try More Sides Recipes:

• Gordon Ramsay Spinach Artichoke Dip Recipe
• Gordon Ramsay Beetroot Hummus Recipe
• Gordon Ramsay Anchovy Dip Recipe

Why You Will Love This Tuna Cakes Recipe:

• Crispy outside, tender inside: This Tuna Cakes Recipe gives you a golden, crunchy crust with a soft, flavorful center in every bite.
• Quick and easy to make: With simple steps and pantry-friendly ingredients, this Tuna Cakes Recipe is perfect for busy days.
• Budget-friendly meal: Canned tuna is affordable, making this Tuna Cakes Recipe a great low-cost option without sacrificing flavor.
• Packed with flavor: Fresh herbs, seasonings, and a hint of citrus make this Tuna Cakes Recipe bright and delicious.
• Great use of pantry staples: You can make this Tuna Cakes Recipe with ingredients you likely already have at home.
• Perfect for meal prep: Make ahead and reheat easily for quick lunches or dinners throughout the week.

What Is The Secret To Crispy Tuna Cakes?

To keep tuna patties from falling apart, use enough binding ingredients like eggs and breadcrumbs to hold the mixture together. Avoid adding too much moisture—drain the tuna well before mixing. Chill the patties for at least 20–30 minutes before cooking to firm them up. When cooking, handle gently and don’t flip too early. Let a crust form first, which helps the patties stay intact and hold their shape.

Gordon Ramsay Tuna Cakes Ingredients

• 200g canned tuna in spring water, drained
• 300g floury potatoes, peeled and cubed
• 2 spring onions, finely chopped
• 1 red chili, deseeded and minced
• 1 tbsp fresh coriander, chopped
• 1 large egg, beaten
• 50g plain flour
• 75g panko breadcrumbs
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Gordon Ramsay Tuna Cakes

1. Boil the Potatoes: Cook the cubed potatoes in boiling salted water for 12 minutes until tender, then drain completely and mash until smooth.
2. Mix the Filling: Fold the drained tuna, spring onions, chili, coriander, salt, and pepper into the mashed potato until evenly combined.
3. Shape the Cakes: Form the warm mixture into 4 equal-sized round patties, pressing them firmly so they hold together.
4. Coat the Patties: Dip each patty lightly into the flour, then the beaten egg, and finally press them into the panko breadcrumbs.
5. Fry to Golden: Heat the vegetable oil in a large frying pan over medium heat and fry the cakes for 4 minutes on each side until crisp.

Recipe Tips

• Drain the tuna completely: Excess water will make the potato mixture soggy and difficult to shape into tight patties.
• Chill before frying: Resting the crumbed patties in the fridge for 15 minutes helps the crust stick and firms up the interior.
• Do not overcrowd the pan: Frying too many at once drops the oil temperature, leaving you with a greasy crust instead of a crispy one.

How Do You Keep Tuna Patties From Falling Apart?

To keep tuna patties from falling apart, use enough binding ingredients like eggs and breadcrumbs to hold the mixture together. Avoid adding too much moisture—drain the tuna well before mixing. Chill the patties for at least 20–30 minutes before cooking to firm them up. When cooking, handle gently and don’t flip too early. Let a crust form first, which helps the patties stay intact and hold their shape.

What To Serve With Tuna Cakes?

These Tuna Cakes pair nicely with a crisp green salad tossed in a sharp lemon vinaigrette. A dollop of tartare sauce or garlic mayonnaise on the side cuts through the rich, crispy exterior perfectly.

How To Store Leftovers Tuna Cakes?

Keep leftover cooked fish cakes in an airtight container in the fridge for up to 3 days. You can also freeze the uncooked, crumbed patties between sheets of baking paper for up to 2 months.

How To Reheat Leftovers Tuna Cakes?

In The Stovetop: You can reheat tuna cakes in a pan for the best texture. Heat a little oil over medium heat and cook for 2–3 minutes per side until hot and crispy again.

In The Microwave: For a quicker method, use the microwave. Place on a plate and heat for 30–60 seconds until warm, though they will be softer.

FAQs

• Can I use tuna in oil? Yes, but you must drain it very thoroughly to prevent the potato mixture from becoming too loose and greasy.
• Why did my fish cakes fall apart? The potato might have been too wet or the cakes were not chilled long enough before hitting the frying pan.
• Can I bake these instead? You can bake them at 200C for 20 minutes on a lined tray, though the panko will not get quite as golden.

More Sides Recipes:

• Gordon Ramsay Fondant Potatoes Recipe
• Gordon Ramsay Tomato Relish Recipe
• Gordon Ramsay Baked Potatoes Recipe
  

Tuna Cakes Nutrition Fact

• Calories: 285
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 65mg
• Sodium: 320mg
• Total Carbohydrate: 35g
• Protein: 16g

gordon ramsay tuna cakes recipe

Recipe by Sophie LaneCourse: Appetizers, Sides, Lunch, DinnerCuisine: American, BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

This crispy golden gordon ramsay tuna cakes recipe uses flaky canned tuna, fresh chili, and mashed potatoes for a fast 40-minute weekday meal. They turn out wonderfully crunchy on the outside and soft on the inside.

Ingredients

• 200g canned tuna in spring water, drained

• 300g floury potatoes, peeled and cubed

• 2 spring onions, finely chopped

• 1 red chili, deseeded and minced

• 1 tbsp fresh coriander, chopped

• 1 large egg, beaten

• 50g plain flour

• 75g panko breadcrumbs

• 2 tbsp vegetable oil

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Boil the Potatoes: Cook the cubed potatoes in boiling salted water for 12 minutes until tender, then drain completely and mash until smooth.
• 2. Mix the Filling: Fold the drained tuna, spring onions, chili, coriander, salt, and pepper into the mashed potato until evenly combined.
• 3. Shape the Cakes: Form the warm mixture into 4 equal-sized round patties, pressing them firmly so they hold together.
• 4. Coat the Patties: Dip each patty lightly into the flour, then the beaten egg, and finally press them into the panko breadcrumbs.
• 5. Fry to Golden: Heat the vegetable oil in a large frying pan over medium heat and fry the cakes for 4 minutes on each side until crisp.