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Tuna and Broccoli Leftover Fishcakes


Tuesday 17 July 2018

Following on from the Love Food Hate Waste cookery demonstrations at the Essex Festival of Food and Drink this recipe is a great way to use up anything you have lying around. Play around with different leftovers, and you'll end up with your own signature fishcake.

Tuna and Broccoli Fishcakes


Serves 2

  • 2 cooked fish fingers, roughly chopped
  • 2 tbsp. tuna mayonnaise
  • 1 dsp chopped parsley
  • juice of 1/2 lemon
  • 2 tabsp mashed potato
  • 2 cooked broccoli florets, chopped
  • 1 tsp tomato ketchup
  • salt and pepper to taste

For the coating

  • 1 tbsp plain flour
  • 1 egg, beaten
  • 2 tbsp breadcrumbs 


  1. Combine the fishcake ingredients in a bowl, and shape into a pattie.
  2. Pass the pattie through flour, patting off any excess, then the egg wash and finally the breadcrumbs.
  3. Pan fry for a couple of minutes each side until golden brown, and then finish in a 180-degree Celsius oven for 10 minutes until warmed through.

For more recipes ideas for leftovers visit to Love Food Hate Waste.

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