Raid-the-cupboard tuna sweetcorn cakes

Raid-the-cupboard tuna sweetcorn cakes

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(12 ratings)

Prep: 15 mins Cook: 25 mins Plus chilling

Easy

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

  • Freezable
  • Healthy

Nutrition: per cake

  • kcal467
  • fat22g
  • saturates3g
  • carbs42g
  • sugars4g
  • fibre3g
  • protein27g
  • salt1.3g
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Ingredients

  • 450g potato, quartered
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp mayonnaise, plus extra to serve
  • 2 x 185g cans tuna, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 198g can sweetcorn, drained
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • small bunch chives, snipped, or 1 tsp dried parsley
  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g dried breadcrumb
  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • salad and your favourite dressing, to serve

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.

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Comments, questions and tips

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foody999
7th Mar, 2017
3.8
I use half the qauntities and get 4 good sized fishcakes...think you would get 8 out of the recipe
Maialeigh
16th Jan, 2017
3.8
Really enjoyed making these and ended up really tasty too. I used a mixture of Mash potatoes and mash sweet potatoe (left over's!) Also added fried onions, sweet chilli and Thai yellow curry paste.
lollygarve
15th Apr, 2015
I love this easy recipe, but I agree a bit tasteless so I added a tbs of sweet chilli sauce and a tbs of thai green paste, it also makes 8 fishcakes not 4!
jen83
6th May, 2014
1.3
Really bland. Won't bother making these again. Maybe more tuna and some chilli would add some flavour
gemcheat
31st Jan, 2014
5.05
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
23rd Oct, 2013
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
4th Dec, 2012
Took quite a long time to make but were amazing!
Frantic Flapjack
4th Dec, 2012
4.05
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
28th Nov, 2012
3.05
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
28th Nov, 2012
3.05
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.

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