Raid-the-cupboard tuna sweetcorn cakes

Tuna & sweetcorn fish cakes

  • Rating: 4 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 4

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

  • Freezable
  • Healthy
Nutrition: per cake
HighlightNutrientUnit
low inkcal467
fat22g
saturates3g
carbs42g
sugars4g
fibre3g
protein27g
low insalt1.3g
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Ingredients

  • 450g potato , 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 breadcrumb
  • sunflower oil , for frying
  • salad and your favourite dressing, to serve

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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    Rating: 4 out of 5.28 ratings

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