Tuna and corn fishcakes
These tuna and corn fishcakes are made with baked potatoes which give a better texture to the patties than boiled potatoes. I used leftovers, but you could make the dish from scratch. Serve them with a salad for lunch or take on trips, for picnics, garden parties and so on.
Ingredients
Method
- Put the potatoes in a baking tray and bake them in the oven for 45-60 minutes, depending on their size. When they are soft, remove them from the oven and let them cool. You can refrigerate them until you’re ready to make the fishcakes.
- Remove the skin of the potatoes, then mash their flesh in a bowl, using a fork. It should be textured.
- Cook the corn, cool, then remove the kernels with a knife. (This can be done ahead too. Also, you could BBQ or grill the corn first for a charred flavour).
- Drain the tuna through a sieve, pushing the brine out with a spoon.
- Add the tartar, tuna, sweetcorn, spring onions, egg and breadcrumbs to the potato. Combine well, then shape the mixture into 4 big or 6 small patties and chill for 15 minutes or so.
- Coat each cake with the extra breadcrumbs, then put them on a plate.
- Heat some oil in a pan and fry the fishcakes for 2-3 mins on each side until golden.
- Serve warm or at room temperature.