Tuna & sweetcorn fish cakes
40 min
Tuna & sweetcorn fish cakes
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
Instructions
3 steps
- 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.
15 min - 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.
2 min
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
383cal
Protein
26.0g
Carbs
42.0g
Fat
12.0g
Fiber
3.0g
Sugar
5.0g
Sodium
1mg
