Tuna and sweetcorn cakes
Prep:
10 mins
Cook:
10 mins
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
