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Tuna and sweetcorn fishcakes recipe

24 ratings

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
Healthy
Dairy-free

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

Each serving contains

Energy
1640kj
389kcal 19%
Fat
12g 17%
Saturates
3g 15%
Sugars
10g 11%
Salt
1.2g 19%

of the reference intake
Carbohydrate 47.9g Protein 23.8g Fibre 6.9g

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.

See more Tinned fish recipes