Tuna and Sweetcorn Fishcakes with Lemon
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Ingredients
- 320 g tinned tuna in olive oil, drained
- 150 g sweetcorn
- 400 g potatoes
- 2 spring onions
- 30 g plain flour
- 1 eggs
- 20 g butter
- 1 lemon
Nutrition (per serving)
- Calories
- 358 kcal
- Protein
- 26.1 g
- Carbohydrate
- 29.1 g
- of which sugars
- 3.7 g
- Fat
- 14 g
- of which saturates
- 4.4 g
- Fibre
- 4.7 g
- Salt
- 1.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain, mash and leave to cool slightly.
- 2
Mix the mashed potato with the drained tuna, sweetcorn, chopped spring onions and beaten egg, then season well.
- 3
Shape into eight small cakes and dust lightly with the plain flour.
- 4
Fry in the butter for 4-5 minutes on each side until golden and heated through.
- 5
Check the cakes are hot all the way through.
- 6
Serve with a squeeze of lemon.
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