Name: Tuna sweetcorn burgers
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 85g white bread torn into pieces; 198g can sweetcorn drained; 2 x cans tuna in water, drained well; 25g grated cheddar; 3 spring onions finely chopped; 1 egg beaten; 2 tbsp vegetable oil; wholegrain bread rolls, lettuce, salsa, to serve

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Tuna sweetcorn burgers

Tuna sweetcorn burgers

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.83 ratingsRate

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A low fat alternative to beef burgers and every bit as tasty. Try a salsa with chilli in for an added kick

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

85g white bread

torn into pieces
198g can sweetcorn

drained
2 x cans tuna

in water, drained well
25g grated cheddar
3 spring onions

finely chopped
1 egg

beaten
2 tbsp vegetable oil
wholegrain bread

rolls, lettuce, salsa, to serve

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Nutrition: per serving

kcal262
fat11g
saturates3g
carbs21g
sugars5g
fibre1g
protein22g
salt0.87g

low

Method

step 1

Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
step 2

Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

RECIPE TIPS

MAKE IT INTO MEATBALLS AND PASTA

TUNA MEATBALLS WITH TOMATO SAUCE Shape the mixture into 16 meatballs, then fry in batches, turning, for 8-10 mins until piping hot and golden. Serve with your favourite tomato sauce from a jar and a bowl of spaghetti

Recipe from Good Food magazine, May 2008

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A star rating of 4.3 out of 5.83 ratings

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