Raid-the-cupboard tuna sweetcorn cakes

Raid-the-cupboard tuna sweetcorn cakes

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(23 ratings)

Prep: 15 mins Cook: 25 mins Plus chilling


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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  • 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


    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



    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


  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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9th Aug, 2019
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.
4th Sep, 2018
Brilliant recipe perfect for a student !
mercuryzelda's picture
15th Feb, 2018
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. :)
7th Mar, 2017
I use half the qauntities and get 4 good sized fishcakes...think you would get 8 out of the recipe
16th Jan, 2017
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.
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!
6th May, 2014
Really bland. Won't bother making these again. Maybe more tuna and some chilli would add some flavour
31st Jan, 2014
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.
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.
4th Dec, 2012
Took quite a long time to make but were amazing!


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