Tuna & Sweetcorn Fishcakes

A really easy store-cupboard dinner loved by kids and adults alike in my gang.

Great served simply with a salad!

Mix it up a bit by replacing the sweetcorn with the same quantity of chopped cooked green beans or other veggie of your choice.

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Tuna & Sweetcorn Fishcakes
Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes chilling
Servings
fishcakes
Ingredients
Course Main Course
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes chilling
Servings
fishcakes
Ingredients
Instructions
  1. Boil the potatoes in salted water until very soft.
  2. Drain potatoes until really dry and then mash or put through a ricer until very smooth.
  3. Tear up the bread a little, add to a food processer and blitz until a fine crumb.
  4. Tip the potatoes into a large bowl and add the tuna, parsley and seasonng to taste.
  5. Mix the potato micture really well and shape into 4 even cakes.
  6. Dip each cake into the beaten egg and then into the breadcrumbs ensuring that they are evenly coated.
  7. At this stage chill your fishcaaskes for around 15 minutes until firm.
  8. Fry in a little oil for around 3 or 4 minutes per side until golden brown and crispy.
Recipe Notes

Serve with a crisp salad and your favourite mayonnaise or salad dressing.

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