Raid-the-cupboard tuna sweetcorn cakes

Raid-the-cupboard tuna sweetcorn cakes

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(27 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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lemack
18th Jun, 2020
I tweaked the recipe the first time I tried it.. as there were a couple of comments that it was a bit bland! I also used 400g potatoes to begin with, which was plenty to make 4 chunky fishcakes. I fried off a small onion, 2 cloves of garlic and 2 green chillies to add to the mash mixture. I then grated about 2 decent handfuls of parmesan to add to the mix. Following the rest of the instructions apart from I left out the sweetcorn and included chives. I found that they browned very quickly, perhaps too quickly to properly heat the insides. So I popped them in the oven to warm through, whilst preparing the rest of the meal. Turned out v tasty. Definitely recommend adding in the parmesan if you're a fan.
hybridauth_user 2846's picture
hybridauth_user 2846
22nd May, 2020
These where delicious. Thankyou . Followed the recipe. Did not change a thing.
sheepishangel
24th Apr, 2020
4.05
Having read others' comments, I added the following for extra flavour: - salt and pepper (hope that goes without saying) - a squeeze of lemon juice - a generous splash of Worcestershire sauce - more herbs (fresh chives, fresh parsley, fresh oregano) - 6-8 slices of jalapeno pepper, finely chopped - a dash of the vinegar from the jalapeno jar - 6-8 small cornichons, finely chopped The result was flavourful and delicious. If you don't have jalapenos, I would try a few drops of Tabasco, or a pinch of chilli powder. And if you like capers, you could chop a few finely and add those too. Lemon zest, perhaps? And a squeeze of lemon to serve? I've given quantities to match the original recipe, but in fact I only made half this quantity, and made 8 small cakes out of it - they fried well, being smaller, and this was plenty for two adults with large appetites.
michele8840
9th Aug, 2019
4.05
My son made these yesterday and they were really good. He's practicing dishes for uni! I didn't give them five stars as they weren't super tasty and if I was making them I'd something to give a little more flavour, but for an easy university meal, they were great. He loved them. Only other comment is that I would definitely shape them into 8 cakes. It made four huge ones and because they were so big, we weren't able to fry the sides to crisp up the breadcrumbs at the sides. If they were smaller this wouldn't happen. Definitely recommend this recipe.
Joemarshall208
4th Sep, 2018
4.05
Brilliant recipe perfect for a student !
mercuryzelda's picture
mercuryzelda
15th Feb, 2018
5.05
I agree with the other commenters - you get 8 cakes out of this recipe. They were absolutely delicious. The only thing I changed was adding 1 tsp of garlic granules and they weren't at all bland. Definitely will make this one again and again. :)
foody999
7th Mar, 2017
4.05
I use half the qauntities and get 4 good sized fishcakes...think you would get 8 out of the recipe
Maialeigh
16th Jan, 2017
4.05
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
2.05
Really bland. Won't bother making these again. Maybe more tuna and some chilli would add some flavour

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Amy-Louise Cooling's picture
Amy-Louise Cooling
2nd Jun, 2020
I made these for my 9 month old son (I switched mayo for Greek yoghurt and he loves them), as it makes so many I wondered if anyone knows if these are freezable?
lulu_grimes's picture
lulu_grimes
7th Jun, 2020
Hello, Yes these are freezable. Reheat them in the oven so they crisp up again. Lulu
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