Tuna & sweetcorn fish cakes
About this recipe
Tinned fish and sweetcorn are a lifesaver when you need to rustle up some simple potato patties for a healthy, budget-friendly supper
Tags
Nutrition per Serving
Credits
Lucy Netherton
BBCGoodFood / Tasty
Rating
4.2 / 5
33 ratings
Directions
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.
Ingredients
Equipment needed
colander, bowl, oven, frying pan
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
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
Find Ingredients Near You
Related Recipes
