• 0.5 onion, peeled and finely chopped
  • 1 cooked sweetcorn cob, kernels removed
  • 2 eggs
  • 100 g fresh breadcrumbs
  • 400 g mashed potato
  • 1 tbsp finely snipped fresh chives
  • 200 g tin tuna steak in spring water, drained
  • 5 tbsp olive oil
  • 200 g plain flour, for coating
  • 1 tsp paprika


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of oil in a frying pan. Add the onion and paprika and fry until translucent. Add the corn and fry for 2 minutes.

  2. 2

    Crack the eggs into 2 separate bowls and beat. In another bowl, mix half the breadcrumbs with the mash, the chives, tuna and 1 of the beaten eggs. Add the sweetcorn mixture and combine.

  3. 3

    Divide the mixture into 4 patties. Coat in the flour, then dip in the remaining beaten egg, followed by the remaining breadcrumbs.

  4. 4

    Cook the cakes in a frying pan with the remaining oil until golden. Transfer to a baking tray and cook in the oven for 15 minutes.

Nutritional Details

Each serving provides
  • Energy 2412kj 576kcal 29%
  • Fat 19.7g 28%
  • Saturates 3.9g 20%
  • Sugars 4.3g 5%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 749kj/179kcal

Each serving provides

69.9g carbohydrate 3.8g fibre 27.9g protein

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