Tuna and sweetcorn fishcakes recipe
Tuna and sweetcorn is a classic combination, so works perfectly in these healthy tuna and sweetcorn fishcakes. Serve up crispy fishcakes with a fresh tomato and cucumber salad for an easy dinner or weekend lunch idea.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 389 calories / serving
- Dairy-free
- Healthy
Ingredients
- 4 large potatoes, peeled and cubed
- 2 x 145g tins tuna in spring water, drained
- 325g tin sweetcorn, drained
- 2 tbsp olive oil
- 50g plain flour
- ½ iceberg lettuce, chopped
- ½ cucumber, halved and sliced
- 250g cherry tomatoes, halved
- 15g fresh coriander, leaves picked
- 100g reduced-fat salad cheese, sliced into small shards
- 2 tsp extra-virgin olive oil
Each serving contains
- Energy
- 1640kJ 389.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 10g
of the Reference intake
Carbohydrate 47.9gProtein 23.8gFibre 6.9g
Method
- Boil the potatoes in a large pan of simmering water for 10 mins until tender. Drain and leave to steam dry for 5 mins.
- Mash the potatoes until smooth. Season, then fold in the tuna and sweetcorn. Mould the mixture into 8 patties, and dust lightly in the flour on a plate.
- Heat 2 tbsp oil in a large nonstick frying pan over a medium heat. Add the fishcakes in 2 batches and fry for 5-6 mins on each side until golden crust has formed. Flip carefully and fry for another 5 mins until piping hot throughout. Add a little more oil to the pan if you need to, for the second batch.
- Mix the lettuce, cucumber, tomatoes and coriander in a bowl, then divide between 4 plates. Top with the shards of cheese. Drizzle over the extra-virgin olive oil and a crack of black pepper to serve alongside the fishcakes.
- See more Tinned fish recipes
