Tuna & sweetcorn fish cakes

budget easy fishcakes good for you healthy homemade low cal low calorie make ahead store cupboard storecupboard student student dinner student meal tinned fish

N/A

Makes 4

Source

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

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 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.