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15 April, 2016

Tuna and sweet corn fishcakes

Posted in : Starters on by : Daniela Anderson Tags: , , , , ,

These tuna and sweet corn fishcakes are quick to make, but come packed with lovely flavours. I can’t quite say that I am a tuna enthusiast, but since my partner likes it, we’ve always got some tins in the cupboard. I decided to surprise him with these pretty fish cakes; even  l thought that the cakes were tasty and will make their way on the menu soon.

The tuna flakes can be replaced with any other fish like salmon, cod, sea bass, monkfish, etc If you are in rush and don’t have time to make mashed potatoes, you can use instant mash, which works quite fine with these cakes.I used instant mash, but if you do have leftover mashed potatoes, that’s even better. If you do use it though, make sure it’s not very creamy, so that the cakes can hold their shape better. I used a small egg as well, and had to add breadcrumbs and flour to the mixture. The patties were a tad soft, but did not break while frying and held their shape nicely.

Fish cakes make a lovely starter no matter the occasion, and can be served with some fresh salad or just on their own. Those little fussy eaters will gladly help themselves too. I have not baked them before, so can’t tell what the texture is like, but if you fry them, their will be nice and crisp on the outside, and deliciously soft on the inside.

Tuna and sweetcorn fishcakes

Tuna and sweetcorn fishcakes

Tuna and sweet corn fish cakes

Ingredients:

  • 1 tin of flaked tuna in oil (160g)
  • 1 cup sweet corn
  • 100 g instant mash
  • 1 spring onion
  • 1 egg
  • 2 cups of breadcrumbs
  • 1/2 cup of plain flour
  • 1 cup of sunflower oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp chopped parsley
Tuna and sweetcorn fishcakes

Tuna and sweetcorn fishcakes

Method:

  • Make the mashed potatoes according to the packet instructions.
  • In a large bowl, mix together the mash, tuna flakes, sweetcorn, parsley, egg, season with salt and pepper and add 1/2 cup of breadcrumbs and 1/2 cup of plain flour.
  • Use your hands to shape 9 patties. Toss them well in the remaining breadcrumbs.
  • Heat up the oil in a large frying pan, then fry the fish cakes on each side for about 2 minutes until golden brown.
  • Transfer to a plate lined with kitchen towel, so that the excess oil can be removed.
  • Serve warm!

Enjoy! 😊

Tuna and sweet corn fishcakes

Tuna and sweet corn fishcakes

Tuna and sweet corn fishcakes

Tuna and sweet corn fishcakes

Tuna and sweet corn fishcakes

Tuna and sweet corn fishcakes

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