TUNA & SWEETCORN FISH CAKES

Tuna & sweetcorn fish cakes image

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

Provided by Lucy Netherton

Time 40m

Yield Makes 4

Number Of Ingredients 9

Ingredients

450g potato , 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 breadcrumb
sunflower oil , for frying
salad and your favourite dressing, to serve

Steps:

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.

Nutrition Facts : Calories 467 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.3 milligram of sodium