Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small tin of tuna
  • 2 large baked potatoes
  • 1 cooked corn on the cob or small tin of corn
  • 2 Tbsp tartar sauce
  • 1 egg beaten
  • 4 spring onions thinly sliced
  • Salt and pepper
  • ½ cup breadcrumbs can be gluten-free
  • For frying: extra breadcrumbs oil

Method
 

  1. 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.
  2. Remove the skin of the potatoes, then mash their flesh in a bowl, using a fork. It should be textured.
  3. 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).
  4. Drain the tuna through a sieve, pushing the brine out with a spoon.
  5. 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.
  6. Coat each cake with the extra breadcrumbs, then put them on a plate.
  7. Heat some oil in a pan and fry the fishcakes for 2-3 mins on each side until golden.
  8. Serve warm or at room temperature.