Tuna and sweetcorn cakes

Prep: 10 mins
Cook: 10 mins
Tuna and sweetcorn cakes
Using store cupboard ingredients are a great way to make family meals on budget. These cakes are simple and delicious.
 

450g potatoes, quartered

2 tbsp mayonnaise, plus extra to serve

2 x 185g tins tuna, drained

198g tin sweetcorn, drained

1 tsp dried parsley

2 eggs, beaten

100g dried breadcrumbs

Sunflower oil, for frying

Salad and your favourite dressing, to serve

Cook the potatoes in boiling salted water until very tender.

Drain in a colander and leave for 2 minutes to dry out a bit.

Tip them into a bowl, season with salt and pepper then mash.

Stir in the mayonnaise, tuna, sweetcorn and parsley.

Shape into 4 cakes and chill until cold and firm.

Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 minutes.

Heat a little of the oil in a pan and gently fry the cakes for 2-3 minutes on each side until golden.

You may need to do this in batches, so keep them warm on a plate covered with foil or in a low oven.

Serve with extra mayonnaise and salad.

Serves
4

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Eggs, Fish, Vegetables, Oil, Bread

Recipe Type
Budget, Family Dinners

Level of Difficulty
Easy

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