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Tuna & sweetcorn fish cakes

Raid-the-cupboard tuna sweetcorn cakes

Tuna & sweetcorn fish cakes

Name: Tuna & sweetcorn fish cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: 450g potato quartered; 2 tbsp mayonnaise plus extra to serve; 2 x 185g cans tuna drained; 198g can sweetcorn drained; small bunch chives snipped, or 1 tsp dried parsley; 2 eggs beaten; 100g dried breadcrumb; sunflower oil for frying; salad and your favourite dressing, to serve

Lucy Netherton

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Makes 4

Easy

Prep: 15 mins

Cook: 25 mins

Plus chilling

A star rating of 4.2 out of 5.46 ratingsRate

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Tinned fish and sweetcorn are a lifesaver when you need to rustle up some simple potato patties for a healthy, budget-friendly supper

Freezable

Healthy

High-protein

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

450g potato

quartered
2 tbsp mayonnaise

plus extra to serve
2 x 185g cans tuna

drained
198g can sweetcorn

drained
small bunch chives

snipped, or 1 tsp dried parsley
2 eggs

beaten
100g dried breadcrumb
sunflower oil

for frying
salad

and your favourite dressing, to serve

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Nutrition: per cake

kcal383

low
fat12g
saturates2g
carbs42g
sugars5g
fibre3g
protein26g

high
salt1.3g

Method

step 1

Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
step 2

Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
step 3

Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches – keep warm in a low oven. Serve with extra mayonnaise and salad leaves.

Recipe from Good Food magazine, October 2012

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A star rating of 4.2 out of 5.46 ratings

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