Raid-the-cupboard tuna sweetcorn cakes

Raid-the-cupboard tuna sweetcorn cakes

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins Plus chilling

Skill level

Easy

Servings

Makes 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Healthy
Nutrition info

Nutrition per cake

kcalories
467
protein
27g
carbs
42g
fat
22g
saturates
3g
fibre
3g
sugar
4g
salt
1.3g

Ingredients

  • 450g potatoes, 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 breadcrumbs
  • sunflower oil, for frying
  • salad and your favourite dressing, to serve

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Method

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

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jen83's picture
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Really bland. Won't bother making these again. Maybe more tuna and some chilli would add some flavour

gemcheat's picture
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Really easy to make and very tasty too. Recipe makes 8 and not 4 as mentioned. I didn't chill mine and no problems with them falling apart.

shirls1's picture

I thought these were delicious and not at all bland. The recipe made 8 as I thought they were too large if the mixture was only divided into 4 portions. No problem with them breaking up either, they held together beautifully. A hit with the whole family. Will definitely make again.

takkatek's picture

Took quite a long time to make but were amazing!

Frantic Flapjack's picture
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These were very good and not at all bland although the mixture made 8 instead of the stated 4. They held together very well in the pan which is not always the case with fishcakes!

minnieshar's picture
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To babka the brave, these are much better done in the oven, cos they will not break up. Add a bit of red onion, herbs etc. for extra flavour. They are only worth doing if you have leftover mash, I wouldn't be bothered boiling up potatoes just to do these.

babsfazekas's picture
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What a massacre! They took about two hours from start to finish, used almost every dish, pan and bowl in the house, and then they went and got obliterated in the frying pan. The mixture didn't hold together very well at all, despite chilling for a bit longer than 15 mins. The patties took much longer than a couple of minutes per side to cook and out of the ten I made, three I had to scoop out of the oil in pieces. The ones that survived tasted ok but so not worth the hassle.

minnieshar's picture
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these were very tasty. Freeze them before cooking. Freeze them on a baking tray lined with parchment covered with foil. They can then be oven cooked from frozen. Sprinkle with a drop of olive oil and they will brown beautifully.

egolding1's picture

At what point can you freeze????????? i have a load of potatoes left over and all of the other ingredients so would like to make ahead!

vfirby's picture
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These were excellent very tasty but made more than 4. Have done them a few times.

janegoodfood's picture
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Served with home made tartare sauce

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