Skip to content
Tuna and sweetcorn fishcakes recipe

Tuna and sweetcorn fishcakes recipe

22 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


  • 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

  • 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


  1. Boil the potatoes in a large pan of simmering water for 10 mins until tender. Drain and leave to steam dry for 5 mins.
  2. 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. 
  3. 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.
  4. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.