Top the cupboard with tuna sweetcorn cakes
Canned fish is a lifesaver when you need to make some easy potato cakes for a healthy, budget-friendly dinner. These unique tuna and corn cakes are the perfect solution for a quick and delicious meal. Made with canned tuna and sweet corn, these cakes are a great way to use pantry staples. The combination of tender potatoes, flavorful tuna, and sweet corn creates a delicious texture and flavor. Not only are these cakes easy to prepare, they are also packed with nutrients. Serve them hot with a side salad or your favorite sauce for a delicious dinner.
Ingredients
- 450g potatoes, quartered
- 2 tablespoons mayonnaise, plus extra for serving
- 2 x 185g cans of tuna, drained
- 198g can sweetcorn, drained
- small bunch of chives, chopped, or 1 teaspoon dried parsley
- 2 eggs, beaten
- 100g dried breadcrumbs
- Sunflower oil, for frying
- Salad and your favorite dressing to serve
Preparation steps
- Cook the potatoes in boiling salted water until they are really tender.
- Drain and let steam dry in a sieve.
- Place the cooked potatoes in a bowl.
- Season the potatoes with salt and mash them.
- Stir in mayonnaise, tuna, corn and chives or parsley.
- Form 4 cakes from the mixture.
- Chill the cakes until they are cold and firm.
- Dip each cake into the beaten egg, allowing the excess to drip off.
- Spread the cakes with breadcrumbs.
- Chill the coated cakes for 15 minutes.
- Heat some oil in a pan.
- Fry the cakes until lightly golden brown, 2-3 minutes on each side.
- If necessary, deep-fry the cakes in batches.
- Keep the finished cakes warm in a low oven.
- Serve the tuna corn cakes with additional mayonnaise and lettuce leaves.
Nutritional Information
| kcal | fat | saturates | carbohydrates | Sugar | fiber | protein | Salt |
| 467 | 22g | 3g | 42g | 4g | 3g | 27g | 1.3g |
Equipment and tools
- Potato masher or fork
- Bowl and spoon for mixing
- frying pan
- spatula
- Plate lined with paper towels (to drain excess oil)
Allergen information
This recipe contains the following allergens:
- Eggs
- Mayonnaise (may contain eggs, soy or mustard)
- Tuna (may contain fish)
- Sweet corn (may contain traces of corn)
Storage and leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tuna corn cakes in a preheated 350°F (180°C) oven for 10-15 minutes or until heated through. Serve with a dollop of mayonnaise and your favorite dressing.
The Health Benefits of Raid the Cupboard Tuna Sweetcorn Cake
When it comes to quick and easy meals, Raid-the-Cupboard’s Tuna Sweetcorn Cakes are an excellent choice. Not only are they easy to prepare using ingredients found in most households, but they also offer a number of health benefits that make them a nutritious option for your meal.
1. Potatoes – a nutritional powerhouse
The main ingredient in these delicious cakes is potatoes. Despite their bad reputation in many diet trends, potatoes are actually a good source of several essential nutrients. They provide a significant amount of vitamin C, potassium and fiber. Additionally, potatoes contain antioxidants that can help reduce inflammation and support heart health.
2. Tuna – Rich in protein and omega-3 fatty acids
Tuna is a lean fish that is high in protein, making it an ideal ingredient for anyone looking to increase their protein intake. Protein is necessary for building and repairing tissue in our body. Additionally, tuna is an excellent source of omega-3 fatty acids, which are essential for brain health and may help reduce the risk of heart disease.
3. Sweetcorn – a nutrient-dense vegetable
Sweet corn adds a touch of sweetness and crunch to these cakes, but its benefits go beyond taste. Sweet corn is a nutrient-dense vegetable that provides important vitamins and minerals such as vitamin C, magnesium and folic acid. The antioxidants found in sweet corn also help protect against harmful free radicals and promote overall health.
4. Chives or Parsley – Packed with antioxidants
Whether you choose to use chives or dried parsley in your cakes, both options offer a variety of health benefits. Chives are rich in antioxidants, which can help protect the body from oxidative stress and inflammation. On the other hand, parsley contains high levels of vitamin K and vitamin C as well as various useful plant substances.
5. Eggs and Breadcrumbs – Boost protein and fiber
Eggs and breadcrumbs play a crucial role in binding the ingredients together in these cakes. Eggs are an excellent source of protein and contain important nutrients such as vitamin B12 and selenium. Breadcrumbs, preferably whole grains, add fiber to the dish, aid digestion and promote satiety.
If you use mayonnaise sparingly and opt for sunflower oil for frying, you can enjoy these flavorful tuna corn cakes without compromising their health benefits. Serve with your choice of side salad and your favorite dressing for a complete and satisfying meal.
