Fishcakes are one of the British family favourites: easy to make, budget-friendly and, of course, delicious! We decided to elevate this humble meal into a fancy, but still inexpensive dish that will not only fill your bellies but also aesthetically impress! We present to you, our Tuna Fishcakes with Poached Eggs and homemade Hollandaise Sauce!
We love making things from scratch, so when we make this Tuna Fishcake bonanza, we cook our own rice, make our own fishcakes and hollandaise sauce. However, if you want to make this an effortless meal, simply use shop-bought Hollandaise and even microwave rice, if you wish. The fishcakes themselves, are not hard to make: once you have your potatoes cooked, they come together in 15 minutes and only need 30 minutes in the fridge to firm up, before cooking.
Tuna Fishcakes are a perfect choice for a starter too! Simply skip the rice, make your fishcakes smaller, top with the egg and Hollandaise and serve warm to start the meal!
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It is an impressive looking meal, but extremely cheap to make. I was intrigued to see how much it actually costs to make. Using 2021 Aldi prices, I’ve priced it as follows:
- 200 g potato: £0.18
- 1 tbsp mayonnaise: £0.10
- 160g cans tuna £0.75
- 200 g sweetcorn £0.08
- 5 g parsley finely chopped £0.13
- 1 egg beaten £0.13
- 70 g dried breadcrumb £0.38
- 3 tbsp apple cider vinegar £0.01
- 2 egg yolks medium £0.25
- 120 g butter melted £0.78
- 1 tbsp lemon juice £0.10
- 240 g white rice £0.15
- 4 eggs medium £0.50
- 1 tbsp vinegar £0.01
- 1 spring onion sliced thinly 0.07
With an addition of some oil for frying, some salt and pepper, we have a meal for four for £4.00 or £1 per portion!
How to Make Tuna Fishcakes with Poached Eggs & Hollandaise Sauce?
Cook potatoes in boiling salted water, for about 15-20 minutes. Drain, place in a large bowl and mash. Stir in the drained tuna, thawed (or drained) sweetcorn, mayo and parsley. Using your hands, shape into 4 patties.
Dip each patty into the beaten egg and then roll in the breadcrumbs. Place the fishcakes on a chopping board and chill for 30 minutes.
At this point, cook the rice following instructions on a pack.
Heat 2 tbsp of oil in a non-stick frying pan and fry the cakes for 3 minutes on each side. Keep warm in the oven.
Poach an egg in boiling water with a tbsp of vinegar in it. It should take 3-4 minutes.
To Make Hollandaise Sauce:
Place a large heatproof bowl over a pan with simmering water, making sure the bottom of the bowl doesn’t touch the water. Place egg yolks in a heatproof mixing bowl. Using a whisk, beat the egg yolks, then add in the vinegar. Keep whisking, and gradually, in a slow stream, add melted butter, continuously whisking. Once all the butter is incorporated, you should have a silky smooth, thick sauce. Take it off the pan with simmering water, add lemon juice and season with salt and pepper.
To Serve:
Place a pastry ring in the middle of the plate and spoon the rice into it pressing down gently. Lift the ring off. Then place a golden brown Tuna Fishcake on top, following by a soft poached egg. Spoon the Hollandaise sauce all over and sprinkle some spring onion on top!
For other budget-friendly meals, have a look at our recipes below:
- Vegetarian Glamorgan Sausages with Rich Tomato Relish
- Spicy Bean Stew with Cheesy Dumplings
- Berbere Lentils | Ethiopian Staple
Tuna Fishcakes with Poached Eggs
Ingredients
For Tuna Fishcakes:
- 200 g potato peeled and cut into chunks
- 1 tbsp mayonnaise
- 1 x 160g cans tuna in brine or in spring water drained
- 100 g sweetcorn defrosted if using frozen
- 5 g parsley finely chopped
- 1 egg beaten
- 70 g dried breadcrumb
For Hollondaise Sauce:
- 3 tbsp apple cider vinegar
- 2 egg yolks medium
- 120 g butter melted
- 1 tbsp lemon juice
Extras:
- 240 g white rice
- 4 eggs medium
- 1 tbsp vinegar
- 1 spring onion sliced thinly
Instructions
- Cook potatoes in boiling salted water, for about 15-20 minutes. Drain, place in a large bowl and mash. Stir in the drained tuna, thawed (or drained) sweetcorn, mayo and parsley. Using your hands, shape into 4 patties.
- Dip each patty into the beaten egg and then roll in the breadcrumbs. Place the fishcakes on a chopping board and chill for 30 minutes.
- At this point, cook the rice following instructions on a packed.
- Heat 2 tbsp of oil in a non-stick frying pan and fry the cakes for 3 minutes on each side. Keep warm in the oven.
- Poach an egg in a boiling weater with a tbsp of vinegar in it. It should take 3-4 minutes.
To Make Hollandaise Sauce:
- Place a large heatproof bowl over a pan with simmering water, making sure the bottom of the bowl doesn't touch the water. Place egg yolks in a heatproof mixing bowl. Using a whisk, beat the egg yolks, then add in the vinegar. Keep whisking, and gradually, in a slow stream, add melted butter, continuously whisking. Once all the butter is incorporated, you should have a silky smooth, thick sauce. Take it off the pan with simmering water, add lemon juice and season with salt and pepper.
To Serve:
- Place a pastry ring in the middle of the plate and spoon the rice into it pressing down gently. Lift the ring off. Then place a golden brown Tuna Fishcake on top, following by a soft poached egg. Spoon the Hollandaise sauce all over and sprinkle some spring onion on top!
Nutrition
