Easy Tuna & sweetcorn fish cakes

• Preparation and cooking time

  • Prep:15 mins
  • Cook:25 mins
  • 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

Nutrition: per cake

Highlight	Nutrient	Unit
low in	kcal	467
	fat	22g
	saturates	3g
	carbs	42g
	sugars	4g
	fibre	3g
	protein	27g
low in	salt	1.3g

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.

• Source Link

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