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.