Cheap family recipe for 4 - 8 people, takes only 25 mins; recipe has potato, mayonnaise, tuna, sweetcorn, chive, egg, breadcrumb, sunflower oil and salad.
Raid-the-cupboard tuna sweetcorn cakes
Course: Cheap family
Servings
4 - 8
servings
Prep time
15 mins
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
Directions
- 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.
