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.


Preparation Time
10 minutes

Cooking Time
10 minutes

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

Recipe Type
Budget, Family Dinners

Level of Difficulty

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