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
1790kJ / 428Cal
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.
Categories
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