Canned tuna fish cakes with sweet corn, a delicious appetizer to feed a crowd. Easy to make, inexpensive, but packed with real flavours, these fish cakes are a real treat!
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 myself, 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. Alternatively, you can refrigerate the fish cakes before frying, about an hour would do, and they will firm up nicely.
I have used leftover mashed potatoes in another similar, but also beautifully tasty and golden, tuna patties. The two recipes are great if you are after some quick bites, and don’t have too many ingredients available. You can literally use whatever if left in the cupboard, canned veggies are the best option.
Swap sweet corn for peas or mixed veggies, and that will be a big hit 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.
They can be served either on their own or with a nice crunchy salad, for some extra goodness. They make a nice packed lunch, or a lighter dinner, and can be enjoyed by the whole family. Little tummies will be particularly happy to dig in. It’s amazing how most kids won’t even touch fish cooked in a different way, yet they are always happy to have some nice fish cakes. It must be the frying bit that makes them appealing.
Canned tuna fish cakes with sweet corn, a delicious appetizer to feed a crowd. Easy to make, inexpensive, but packed with real flavours, these fish cakes are a real treat!Canned tuna fish cakes with sweet corn, a delicious appetizer to feed a crowd. Easy to make, inexpensive, but packed with real flavours, these fish cakes are a real treat!
- 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
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.