Tuna Fish Cakes with Herbed Caper Sour Cream

March 31 2022

This week's delicious new recipe is these tuna fish cakes with herbed caper sour cream. They're super-easy, perfect for the Easter holiday coming up, and feature the ultimate versatile pantry item - classic Sirena tuna in oil.

These fish cakes are deliciously crunchy on the outside and soft, fluffy, and flavourful on the inside. They're perfect served with oven-baked chips and a fresh green salad, along with that zesty herbed caper sour cream.

You could also roll these into smaller balls or croquette-sized bites and serve them as finger food or an appetiser along with the herbed caper sour cream as a dipping sauce.

These fish cakes will keep in the fridge in an airtight container for 3-4 days. They also freeze well for delicious grab-and-go lunches.

As always, please let me know if you make the recipe @gatherandfeast, and feel free to ask any questions. Enjoy!




Tuna Fish Cakes with Herbed Caper Sour Cream  |  Gather & Feast

Tuna Fish Cakes with Herbed Caper Sour Cream  |  Gather & Feast


GF, DF options
45 minutes

Fish Cakes

  • 450g potatoes (roughly 3 medium-sized potatoes), peeled and chopped into quarters
  • 1 egg
  • 1 tablespoon dijon mustard
  • 4 large or 6 small spring onions (scallions), finely chopped
  • 3 tablespoons finely chopped fresh chives
  • Zest of 1 large lemon
  • 40g parmesan, finely grated
  • 2 x 125g cans Sirena Classic Style Tuna in Oil, drained well
  • Salt and pepper to taste


  • 1/2 cup plain flour in a small bowl (use GF flour for a GF version)
  • 1 egg, lightly whisked with 1-2 tablespoons cold water in a small bowl
  • 1 1/2 cups panko breadcrumbs in a small bowl (use quinoa flakes or GF breadcrumbs for a GF version)

Herbed Caper Sour Cream

  • 1 cup sour cream, you could also use thick greek yoghurt (for a dairy-free option use thick unsweetened coconut yoghurt)
  • 1/4 teaspoon garlic powder (optional)
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon baby capers, finely chopped
  • Zest of 1 lemon
  • Juice of half lemon
  • Salt and pepper to taste


Herbed Caper Sour Cream

  1. Mix all the ingredients together and set aside until ready to use.

Fish Cakes

  1. Steam the potatoes (once ready you should be able to easily pierce with a fork).
  2. Add the steamed potatoes to a large mixing bowl, roughly mash with a fork, and leave to cool.
  3. Once cooled, add the egg, dijon mustard, finely chopped spring onions, the chives, zest of 1 lemon, freshly grated parmesan, and a generous pinch of salt and freshly cracked black pepper.
  4. Stir well to combine.
  5. Now add the tuna and fold through to combine.
  6. Divide the mixture into 10 evenly sized patties, then coat in flour, followed by the egg mixture, and the panko breadcrumbs.
  7. Next, pop a large frypan onto medium to high heat. Once hot add a generous drizzle of olive oil then add 3-4 patties. Cook until golden on each side (this should take just a few minutes on each side).
  8. Place the cooked fish cakes onto a plate lined with paper towel and pop in the oven at 160°C/320°F while you cook the remaining fish cakes.
  9. Once cooked add fish cakes to a large platter with baked potato chips, a fresh green salad, and the herbed caper sour cream. Serve and enjoy.

NOTE: These fish cakes will keep in the fridge in an airtight container for 3-4 days. They also freeze well.


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Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

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