Tuna or salmon transformed: genius quick-dinner hack to make canned fish irresistible

Crunchy on the outside, tender inside, these fish-and-potato patties are a simple way to upgrade weeknight meals. Make them with canned tuna or salmon for a speedy dinner, or cook fresh fish if you have time. The recipe yields about 15 croquettes and pairs beautifully with a tangy chive-lemon cream.

Ingredients for roughly 15 fish patties (easy shopping list)

• 500 g canned salmon or tuna (drained)
• 650 g floury potatoes (peeled)
• 4 tbsp lemon juice
• ½ bunch chives, finely chopped
• 1 egg (for the mixture)
• 2 tbsp corn starch
• Fine salt and coarse salt

For coating and cooking

• 1 egg, beaten (for dredging)
• Flour for dusting
• Breadcrumbs
• Zaatar or sesame seeds (optional for extra flavor)
• Olive oil for baking or frying

For the quick lemon-chive cream

• 200 ml liquid cream or plant-based cream
• ½ lemon (juice)
• ½ bunch chives, chopped

How to prepare the potato and fish base

1. Cut the potatoes into halves or quarters so they cook evenly.
2. Place them in a pot, cover with water and add a pinch of coarse salt.
3. Bring to a boil, then simmer until fork-tender, about 12–15 minutes.
4. Drain well, return to the empty pot and let steam-dry for a few seconds on low heat.
5. Transfer to a bowl, add 2 tbsp olive oil and mash with a fork until smooth but still a little textured.
6. Flake the canned fish with a fork and mix with the lemon juice.
7. Stir the fish into the mashed potatoes until evenly combined.
8. Add the egg, corn starch and most of the chopped chives. Season with fine salt and a pinch of zaatar if using.
9. Adjust the seasoning and texture: add a touch more lemon or salt if needed.

Shaping, coating and cooking the croquettes for best results

1. Scoop large spoonfuls of the mixture with an ice-cream scoop or two spoons and shape into rounds.
2. Lightly dust each ball in flour, tapping off excess.
3. Dip into the beaten egg, then coat with breadcrumbs mixed with zaatar or sesame seeds.
4. Gently flatten each patty so it cooks evenly.
5. Arrange on a baking sheet lined with parchment. Drizzle or brush a little olive oil on top of each one.
6. Bake at 190 °C for 15–20 minutes, turning once halfway to brown both sides.
7. Alternatively, shallow-fry in a skillet over medium heat until golden and crispy on both faces.

Make the lemon-chive cream while the patties cook

• Pour the cream into a small bowl and whisk in the lemon juice.
• Fold in the remaining chives and season with a little salt.
• Keep chilled until serving; the sauce brightens the flavor and balances the richness.

Serving ideas, swaps and helpful tips

• Fresh fish option: Grill or poach fresh salmon, flake it, then continue with the recipe.
• Gluten-free: Replace flour and breadcrumbs with rice flour and crushed gluten-free crackers.
• Air-fryer: Cook at 180 °C for 10–12 minutes for a crispier finish.
• Serve with a simple green salad and a bright vinaigrette for a balanced plate.
• Make the mixture ahead and chill to firm up before shaping to make handling easier.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.