Nicoise fishcakes

Nicoise fishcakes

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  • 0:55 Prep
  • 4 Servings
  • Capable cooks

Give your tuna and potato Nicoise salad a twist and create fishcakes that will please all the family. Olives give them just the right amount of salt.

Featured in
Winter recipes, Nutrition information


  • 600g Sebago potatoes, peeled, coarsely chopped
  • 425g can tuna in springwater, drained
  • 40g (1/4 cup) pitted kalamata olives, coarsely chopped, plus extra, to serve
  • 3 green shallots, thinly sliced
  • 1 teaspoon finely grated lemon rind
  • 3 teaspoons Dijon mustard
  • 55g (1/3 cup) wholemeal plain flour
  • 50g (1 cup) panko breadcrumbs
  • 4 eggs
  • 1 1/2 tablespoons light flavour extra virgin olive oil, plus extra for shallow frying
  • 1 tablespoon red wine vinegar
  • 2 baby cos lettuces, leaves separated
  • 200g green beans, trimmed, blanched
  • 200g tomato medley mix, halved


  • Step 1
    Place potato in a saucepan. Cover with water. Bring to boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan. Cook, shaking pan, over low heat for 2 minutes or until dry. Mash until smooth. Transfer to a bowl.
  • Step 2
    Line a baking tray with baking paper. Stir tuna, olive, shallot, rind and 2 tsp mustard into potato. Season. Shape into twelve 1.5cm-thick fishcakes. Place flour and breadcrumbs on separate plates. Whisk 2 eggs in a shallow bowl. Dip fishcakes in flour, then egg, then breadcrumbs to coat. Place on prepared tray in fridge for 15 minutes or until firm.
  • Step 3
    Meanwhile, place remaining eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Refresh in iced water. Peel.
  • Step 4
    Add enough extra oil to a large non-stick frying pan to come 1cm up the side. Heat over medium heat. Cook fishcakes in 2 batches, turning, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain. Keep warm.
  • Step 5
    Whisk oil, vinegar and remaining mustard in a large bowl. Season. Add lettuce, beans, tomato and extra olives. Toss to combine. Divide among plates. Cut eggs in half and add to plates with fishcakes.

  • Low carb
  • Lower gi


  • 2452 kj


  • 30g

    Fat Total

  • 5g

    Saturated Fat

  • 9g


  • 34g


  • 40g

    Carbs (total)

All nutrition values are per serve


Prepare fishcakes up to 1 day in advance. Place on a baking tray lined with baking paper, cover with plastic wrap and store in the fridge. Cook fishcakes just before serving.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons
  • Publication: Taste Magazine



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