Tuna & sweetcorn fish cakes
found in Mains - Fish
Prep: 15 minutes
Cook: 25 minutes
Difficulty:
Moderate
Tinned fish and sweetcorn are a lifesaver when you need to rustle up some simple potato patties for a healthy, budget-friendly supper
Ingredients
- 450g potatoes, quartered
- 2 tbsp mayonnaise, plus extra to serve
- 370g tinned tuna
- 200g sweetcorn, drained
- 1 bunch(es) chives
- 2 eggs, beaten
- 100g wholemeal breadcrumbs
Directions
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 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.
