Raid-the-cupboard tuna sweetcorn cakes
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Raid-the-cupboard tuna sweetcorn cakes

By Lucy Netherton

Tinned fish is a lifesaver when you need to rustle up some simple potato patties for a healthy, budget-friendly supper

  • Prep:15 mins
    Cook:25 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 467
  • fat 22g
  • saturates 3g
  • carbs 42g
  • sugars 4g
  • fibre 3g
  • protein 27g
  • salt 1.3g

Ingredients

  • 450g potatoes, 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 breadcrumbs
  • sunflower oil, for frying
  • salad and your favourite dressing, to serve

Method

  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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