Raid-the-cupboard Tuna Sweetcorn Cakes
This recipe for tuna potato cakes is a delightful combination of creamy mashed potatoes, flaky tuna, and sweet corn all brought together in a crispy breadcrumb crust. These cakes are bursting with savory flavors and make for a satisfying and tasty meal. Hand-formed and fried until golden brown, these tuna potato cakes are a comforting dish perfect for any occasion. Serve them up with a dollop of mayonnaise, a crisp side salad, and your favorite dressing for a delicious meal that is sure to please.
— Constant Cookbook
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
Instructions
- 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.
- Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
MAKES 4
Nutrition
- Calories: 383 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.3086 milligram of sodium
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