Tuna and sweetcorn fishcakes recipe

Name: Tuna and sweetcorn fishcakes
Yield: Serves 4
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

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

Shop your ingredients

Tesco Organic White Potatoes 1.5Kg
4 large potatoes, peeled and cubed
£1.85
£1.23/kg
Tesco Tuna Chunks In Spring Water 145G
Aldi Price Match
2 x 145g tins tuna in spring water, drained
£0.65
£6.37/kg DR.WT
Tesco Naturally Sweet Sweetcorn 200G
325g tin sweetcorn, drained
£0.50
£3.12/kg DR.WT
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
50g plain flour
£0.70
£0.47/kg
Tesco Iceberg Lettuce 200G
Aldi Price Match
½ iceberg lettuce, chopped
£0.64
£3.20/kg
Tesco Whole Cucumber Each
Aldi Price Match
½ cucumber, halved and sliced
£0.99
£0.99/each
Nightingale Farms Cherry Tomatoes 250G
250g cherry tomatoes, halved
£0.62
£2.48/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
15g fresh coriander, leaves picked
£0.50
£16.67/kg
Tranos Greek Feta 200G
Aldi Price Match
100g reduced-fat salad cheese, sliced into small shards
£1.69
£8.45/kg

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.