Raid-The-Cupboard Tuna Sweetcorn Cakes

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

• Cooking Time Prep 15 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 4

Nutrition per serving

• Kcalories

  467

• Protein

  27g

• Carbs

  42g

• Fat

  22g

• Saturates

  3g

• Fibre

  3g

• Sugar

  4g

• 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

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 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.

Categories: All Christmas, Family & Kids, Fish