- 450g potato, quartered
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
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 198g can sweetcorn, drained
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
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g dried breadcrumb
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- salad and your favourite dressing, to serve
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.
Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
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.