Cheesy Tuna and Sweetcorn Fishcakes

cook 30 mins
  • 300 g (10 oz) ready-made fresh mashed potato
  • 1/2 teaspoon ground black pepper
  • 50 g (2 oz) Cheddar cheese, finely grated
  • 200 g (7 oz) can tuna in oil, drained and flaked
  • 100 g (3 1/2 oz) frozen sweetcorn kernels, defrosted
  • 3 tablespoons chopped parsley
  • 175 g (6 oz) fresh wholemeal breadcrumbs
  • 1 egg
  • vegetable oil, for shallow-frying
  • shop-bought hollandaise sauce
  • rocket salad dressed with lemon juice
  • 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.
  • 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.
  • 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.
  • Serve the fishcakes hot with spoonfuls of hollandaise sauce and a simple rocket salad dressed with lemon juice.
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