Tuna & Sweetcorn Fishcakes

45 minutes

Makes 5 fishcakes

Easy

Fishcakes show how mashed potato can be used as a binder. Once you understand that potato plus protein plus egg holds together and fries well, you can adapt this with different ingredients and leftovers.

Nut-free

Vegetarian

Egg free

Ingredients

600 g potatoes
2 × 145 g tins tuna, drained
200 g sweetcorn, drained
1 egg
2 tbsp sunflower oil
Salt
Black pepper

Method

Step 1

Peel and chop 600 g potatoes into even chunks.
Step 2

Place in a saucepan, cover with water, add a pinch of salt and bring to the boil. Simmer for 15–20 minutes until soft.
Step 3

Drain and mash until smooth. Allow to cool slightly.
Step 4

Add the drained tuna, sweetcorn and 1 egg to the mashed potato.
Step 5

Season with salt and black pepper and mix until fully combined.
Step 6

Divide into 5 portions and shape into even rounds.
Step 7

Heat 2 tbsp sunflower oil in a frying pan over medium heat.
Step 9

Fry the fishcakes for 4–5 minutes on each side until golden and heated through.

Tips

Can be frozen before or after cooking. Reheat until piping hot.
When draining the potatoes, let the sit and steam for a few minutes to draw out moisture.