Raid-the-cupboard tuna sweetcorn cakes
Tinned fish is a lifesaver when you need to rustle up some simple potato patties for a healthy, budget-friendly supper
- Prep: 15 mins
Cook: 25 mins
Plus chilling
- Makes 4
- Easy
Ingredients
- 450g potatoes, 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 breadcrumbs
- 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.
from 999999999999 http://ift.tt/1Gmmu3d
