Name: Tuna & sweetcorn fish cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 4
Cuisine: British
Ingredients: 450g potato 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 breadcrumb; sunflower oil for frying; salad and your favourite dressing, to serve

Ingredients

4 serv.

450g potato 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 breadcrumb
sunflower oil for frying
salad and your favourite dressing, to serve

Instructions

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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 or parsley. 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 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.