- Cook Time: 15 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 467
- Carbohydrate Content: 42g
- Fat Content: 22g
- Fiber Content: 3g
- Protein Content: 27g
- Saturated Fat Content: 3g
- Sodium Content: 1.3g
- Sugar Content: 4g
Raid-the-cupboard tuna sweetcorn cakes Recipe
Raid-the-cupboard tuna sweetcorn cakes is a Cheap family recipe for 4 - 8 people, takes only 25 mins; recipe has potato, mayonnaise and tuna.
Ingredients
- Egg - 2 eggs, beaten
- Tuna - 2 x 185g cans tuna, drained
- Mayonnaise - 2 tbsp mayonnaise, plus extra to serve
- Chive - small bunch chives, snipped, or 1 tsp dried parsley
- Sunflower Oil - sunflower oil, for frying
- Potato - 450g potato, quartered
- Breadcrumb - 100g dried breadcrumb
- Salad - salad and your favourite dressing, to serve
- Sweetcorn - 198g can sweetcorn, drained
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.