Raid-the-cupboard tuna sweetcorn cakes
Raid-the-cupboard tuna sweetcorn cakes takes around 40 minutes from beginning to end. For $1.5 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 384 calories, 27g of protein, and 12g of fat. This recipe serves 4. It is a good option if you're following a dairy free and pescatarian diet. 182 people found this recipe to be tasty and satisfying. A mixture of potato, mayonnaise, breadcrumb, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is outstanding. If you like this recipe, you might also like recipes such as Tuna & sweetcorn slice, Tuna Sweetcorn Pasta Bake, and Tuna, Bean and Sweetcorn Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
450g potato, quartered
2 tbsp mayonnaise, plus extra to serve
2 x 185g cans tuna, drained
198g can sweetcorn, drained
small bunch chives, snipped, or 1 tsp dried parsley
2 eggs, beaten
100g dried breadcrumb
sunflower oil, for frying
salad and your favourite dressing, to serve
Equipment:
colander
bowl
oven
frying pan
Cooking instruction summary:
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.
Step by step:
1. Cook the potatoes in boiling salted water until really tender.
2. 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.
3. Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
4. 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.
5. Serve with extra mayonnaise and salad leaves.
Nutrition Information:
covered percent of daily need
