Tuna sweetcorn burgers

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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.
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.

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

Per serving

262 kcalories, protein 22g, carbohydrate 21g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.87 g

Latest comments and suggestions

• Vanessa

  20 April 2008

  Vanessa rated and commented on this recipe

  

  Great, easy and tasty recipe, the whole family loved!

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• Littleladyjojo

  11 May 2008

  Littleladyjojo rated and commented on this recipe

  

  Made this yesterday for a quick tea. Was Yummy hot, but wait for it. We ate these cold with salad for lunch today and they were even better! Enjoy

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• dawn fox

  02 July 2008

  dawn fox commented on this recipe

  the whole family enjoyed this healthy option to the traditional burger. I made them in advance, rolled them in breadcrumbs and put them in the fridge for 20 mins to firm up.

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• dawn fox

  02 July 2008

  dawn fox rated this recipe

  

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• Kat

  16 July 2008

  Kat commented on this recipe

  The tuna meatball version is amazing. To health it up a bit I substituted white bread for wholemeal and baked instead of fried... I also added a couple of chopped chillis for a spicy kick! Exellent with home made tomato and herb sauce, its a favourite at home already!

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• troodle

  15 September 2008

  troodle rated and commented on this recipe

  

  Gorgeous, definatly will make again.

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• seneb

  21 January 2009

  seneb commented on this recipe

  Very good and surprisingly easy. I make them all the time and have passed the recipe around with much success. The boyfriend loves them too. They also make great leftovers for lunch the next day.

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• sarahdarah

  27 January 2009

  sarahdarah rated and commented on this recipe

  

  Really good idea. Made these and added red chilli as suggested to spice them up. I grilled them and served with a little chopped tomato and herb sauce with a watercress side salad.

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• Gemma Russell

  19 February 2009

  Gemma Russell rated and commented on this recipe

  

  We had these last night and thought they were very tasty! I served them with homemade chips which all went down very well with the hubby! I would def make again, the salsa just finishes off the dish!

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• cherylanne

  01 July 2009

  cherylanne commented on this recipe

  for a tex-mex feel you could try serving the burgers with the following easy Spicy Salsa, goes really well. serves 3-4. 2 large chopped tomatoes (eg slicing tomatoes) 1 finely chopped red onion 1 crushed clove garlic 1 red chilli, chopped or sliced 1 green chilli, ditto juice of 1/2 to one lime (taste after adding half -- should be nicely tangy but some limes aren't all that juicy so you may need all of it) salt to taste about 2 tbs chopped coriander leaves you can cut down the chili -- this amount gives a real kick. garnish with coriander sprigs. also great with corn chips.

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• melanie

  29 August 2009

  melanie commented on this recipe

  These were really lovely, will add extra egg next time as were quite soft, a nice change though, even my meat loving husband enjoyed them.

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• laureana

  16 September 2009

  laureana rated and commented on this recipe

  

  really nice and easy meal made with leftover tuna and sweetcorn from lunch the day before. i was suprised as i have tried making my own burgers before (and once in the pan it went horribly wrong!) but these stayed in shape, were easy to turn over, and most importantly tasted lovely!!!!!! i didnt have them in a bun but served them with the last bits of veg i had, really great idea!

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Ingredients

• 85g white bread , torn into pieces
• 198g can sweetcorn , drained
• 2 x 185g 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Low-fat

Ingredients

• 85g white bread , torn into pieces
• 198g can sweetcorn , drained
• 2 x 185g 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

Per serving

262 kcalories, protein 22g, carbohydrate 21g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.87 g

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