Tuna Fishcakes
These tasty fishcakes use pantry essentials like tinned tuna and sweetcorn for a Friday night dinner that’s low cost but seriously satisfying!
- Total Time: 30min
- Serves: 4
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
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. 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.
