Tuna and Sweetcorn Fishcakes

Charmaine Lu -

  • ½ onion, finely chopped
  • 1 cooked corn on the cob, kernels removed
  • 2 eggs, lightly beaten
  • 100g fresh white breadcrumbs
  • 400g mashed potato
  • 1 tbsp chopped chives
  • 200g tin of tuna steak in water, drained
  • 200g flour
  • 1 tsp sweet paprika
  • Preheat the oven to 180C. Heat 1 tbsp of oil in a frying pan and gently fry the onion with the paprika for 5 mins. Add the corn and fry for 2 mins more.
  • Meanwhile, add one of the eggs to a bowl and lightly beat. Add the mash to another bowl and mix in half the breadcrumbs, the chives, the tuna and the other beaten egg. Mix in half the sweetcorn mixture, and combine.
  • Divide the mixture into 4 fishcakes. Coat each cake in flour, dip in the remaining beaten egg, then coat in the remaining breadcrumbs. Fry until golden, then transfer to a baking tray and bake for 15 mins in the oven. Serve with salad or chips.
30 mins
4 serving