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Cheesy Tuna & Sweetcorn Fishcakes

Cheesy Tuna & Sweetcorn Fishcakes
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.17 dollar
Difficulty level: 2 out of 4

11 Ingredients

Number of servings
4
  • 300grams ready-made fresh mashed potato
  • 1/2teaspoons ground black pepper
  • 50grams Cheddar cheese, finely grated
  • 200grams can tuna in oil, drained and flaked
  • 100grams frozen sweetcorn kernels, defrosted
  • 3tablespoons chopped parsley
  • 175grams fresh wholemeal breadcrumbs
  • 1 egg
  • vegetable oil (for shallow-frying)
  • 1tablespoons hollandaise sauce (to serve)
  • 1 handful rocket salad , dressed with lemon juice (to serve)

Nutrition per serving

1790 Kilojoules or 428 Calories
21% of daily energy intake*
Protein
26.2grams
Fat
13.6grams
Carbs
47.8grams
Sugars
2.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Place the mashed potato in a bowl with the pepper and Cheddar and beat well until smooth. Stir in the tuna, sweetcorn and parsley and mix well. Shape into 8 patties.

Step 2 of 4

Place the breadcrumbs on a plate. Beat the egg in a shallow bowl. Dip each of the patties in the egg and lightly brush, then lightly coat in the breadcrumbs.

Step 3 of 4

Heat 6-8 tablespoons vegetable oil in a large, heavy-based frying pan and cook the fishcakes in 2 batches over a medium-high heat for 4-5 minutes, turning once, until golden and crisp. Remove with a fish slice, drain on kitchen paper and keep the first batch warm while cooking the remainder.

Step 4 of 4

Serve the fishcakes hot with spoonfuls of hollandaise sauce and a simple rocket salad dressed with lemon juice.

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