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Making Fishcakes with Eitte

Prep Time30 mins
Cook Time30 mins
Course: Main Course, Side Dish, Snack
Cuisine: Mediterranean, Mexican, Saint, Saint Cooks, Saint Helena, Saint Helena Island, St Helena, St Helena Island
Servings: 8 People


  • 1 kg Fresh Tuna Can be less or other fish
  • 1 kg Potato Basic rule is to have a 50/50 ratio of fish to potato
  • 2 Onions
  • 1 Chili Or more to taste
  • 1 Parsley Large bunch
  • Salt and Pepper (to taste)
  • Mixed Spice (to taste)
  • 3 rashers Bacon
  • 1 Egg


  • Peel, dice and boil potato with a little salt
  • Place aside to cool
  • Prep onion, chilli and parsley by finely chopping
  • “Shred” Tune into a mince - always scrapping away against the grain of the flesh.  Removing any stringing white sinew
  • Once cooled, mashed the potatoes, add the onions, chilli and parsley to the mix. 
  • Season to taste
  • Combine the minced tuna with the mashed potato and add the mixed spice to taste
  • If using additional bacon,  dice the rashers and add into the mix. If using egg, whisk in 1 egg to the mix at this stage.  NB: the egg is often referred to as a ‘binder’ to the mix but shoudn't be necessary when rolling into fishcakes if your ratio of fish to potatoes is equal. 
  • Scoop and roll the mixture into balls and lightly flatten to form thick fishcakes using the palm of your hand has a guide for the size
  • Shallow fry the cakes in hot oil until golden brown on each side
  • Serve in a roll, with rice and runner beans and onion brown gravy