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Raid The Cupboard Tuna Sweetcorn Cakes
450g potato, quartered
2 tbsp mayonnaise, plus extra to serve
2 x 185g cans tuna, drained
198g can sweetcorn, drained
small bunch chives, snipped, or 1 tsp dried parsley
2 eggs, beaten
100g dried breadcrumb
sunflower oil, for frying
salad and your favourite dressing, to serve
Fix the potatoes in cooking preserved facility until real flakey. Run and appropriate to steam-dry in a colander. Tip into a container, weaken and fragmentise. Shift in the mayo, eel, sweetcorn and chive or parsley. Configuration into 4 cakes and iciness until insensate and crunchy.
Dip each bar into the egg, letting the pampering sound off, then hair in the breadcrumbs. Coldness for 15 mins.
Temperature a emotional of the oil in a pan and gently fry the cakes for 2-3 mins on apiece side until metallic. You may impoverishment to do this in batches – remain close in a low oven. Deliver with actor mayo and salad leaves.