Recipes

LFHW Scotland

Tuna Fishcakes

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These tasty fishcakes use pantry essentials like tinned tuna and sweetcorn for a Friday night dinner that's low cost but seriously satisfying!

Print Recipe

Total Time 30

Servings: 4

Course: Main

Ingredients Method

Ingredients

2 cups diced potato (leftover mash works too)
2 tbsp mayonnaise
2 x 185g cans tuna, drained
198g can sweetcorn, drained
small bunch chives
2 eggs, beaten
½ cup dried breadcrumb (using a stale loaf works great)
sunflower oil, for frying

Method

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. 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.

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