• 150ml Newgrange Gold Rapeseed oil
  • 1 x 250g can dolphin friendly tuna
  • 1 x onion, finely chopped
  • 250g potatoes mashed (this is a great recipe for using up leftovers)
  • 1 x teaspoon fresh marjoram or ½ teaspoon dried
  • 1 x teaspoon finely chopped sage or ½ teaspoon dried
  • 2 x beaten eggs
  • 2 x tablespoons flour (plain, wholemeal)



  1. Heat 1 tablespoon of the oil in a pan and gently fry the onion, when softened, add the spinach and cook slowly. Ensure all water has evaporated and rest on a piece of kitchen towel to dry.
  2. Add the mixture to the tuna when cooled and mix thoroughly before adding the mashed potato and herbs plus salt and pepper.
  3. Add half the beaten egg and mix again, the best method is to get your hands in and give it a good squelch!
  4. Form the mixture into 8 flat cakes before dipping in the beaten egg and then coating in flour.
  5. Heat the remaining oil in the frying pan and shallow fry each fish cake for 7 minutes each side, they will turn a lovely golden brown colour. Serve with a big salad or baked beans for a cold day!