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Tuna fishcakes

Tuna fishcakes

These tasty fishcakes use pantry essentials like tinned tuna and sweetcorn for a Friday night dinner that's low cost but seriously satisfying!
By Love Food Hate Waste
Serves 4
Prep/Cook time: 30-45 minutes
four crispy tuna fishcakes served with fresh green salad

Ingredients

450g potato (leftover mash works too)
2 tbsp mayonnaise
2 x 185g cans tuna, drained
198g can sweetcorn, drained
Small bunch chives
Feel free to substitute for other dried or fresh herbs you have already - dried mixed herbs works just as well
2 eggs, beaten
100g dried breadcrumbs (using a stale loaf works great)
Sunflower oil, for frying

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. 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. Shape into 4 cakes and chill until cold and firm.

  2. Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.

  3. Heat a little of the oil in a pan and gently fry the cakes for 2-3 minutes 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.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer 3-6 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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