Tuesday, 8 December 2009

Quick and easy

Tuna and Corn Fish Cakes

These economical tasty little tuna fish cakes are quick to make and contain no fat, just the thing for the run up to Christmas and all it's excesses. They can also be made with tinned salmon, sardines or smoked Mackerel. Add spices or any fresh herbs. Replace the sweetcorn with peas and eat with fresh vegetables or salad.

Serves 4


300g cooked mashed potato
200g can tuna, drained
115g canned or frozen sweetcorn
2tbsp chopped fresh Parsley
50g fresh brown bread crumbs
Salt and freshly ground pepper

Place the mashed potato in a bowl and stir in the tuna, sweetcorn and chopped Parsley.

Season with salt and pepper, then shape into 8 patty shapes.

Coat the patties with breadcrumbs and place on a baking tray.

Cook the fish cakes under a moderately hot grill until crisp and golden, turning once.

Serve with lemon wedges and fresh vegetables.

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