Tuna Sweetcorn Fish Cakes Recipes

TUNA & SWEETCORN FISH CAKES | WEIGHT WATCHERS

Steps:

• Peel the potatoes and cut them up into equal sized chunks.
• Place in a saucepan and cover with cold water making sure there is at least one inch of water covering them.
• Add 1/2 teaspoon of salt.
• Heat over a high heat until the water starts to boil.
• Boil the potatoes for 10 - 12 minutes or until a knife inserted into the thickest part of the potato goes in easily.
• Whilst the potatoes are boiling place the drained tuna and sweetcorn into a medium sized bowl.
• Add the mayonnaise, the chili flakes and any herbs that you are using and give them a good mix to combine.
• Once the potatoes are done remove them from the heat and drain off the water.
• Mash the potatoes until smooth and add to the tuna mixture.
• Mix until all of the ingredients are combined.
• Have a taste and if you feel it needs seasoning, add a little salt and pepper.
• Next, take a quarter of the tuna / potato mixture and use your hands to shape it into a patty.
• Repeat with the rest of the mixture so that you end up with 4 patties in total.
• Lightly cover the patties in cling film (saran wrap) and place in the fridge for an hour or so to chill.
• Once the patties have chilled remove them from the fridge.
• Place the panko breadcrumbs into a shallow bowl or plate.
• Whisk the egg and place it in another shallow bowl or plate.
• Dip each patty in the egg (both sides) and then into the panko breadcrumbs so that all sides of the patty is lightly covered in breadcrumbs.
• Repeat with the rest of the patties.
• You could use tongs to do this but I prefer to use my hands - a little messier but easier to control!
• Heat the vegetable oil in a large skillet over a medium heat.
• Add the patties and cook on both sides for approx 3 minutes or until the breadcrumbs have turned a golden brown colour.
• Remove from the heat and serve with a side salad or vegetables of your choice.

TUNA & SWEETCORN FISH CAKES

Steps:

• Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
• Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
• Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches - keep warm in a low oven. Serve with extra mayonnaise and salad leaves.

TUNA AND CORN FISH CAKES

Steps:

• Place the mashed potato in a bowl and stir in the tuna, corn kernels, and chopped parsley.
• Season to taste with salt and pepper, then shape into eight patty shapes with your hands.
• Spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet.
• Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once.
• Serve hot, with lemon wedges and fresh vegetables.

SPICY CANNED TUNA FISH CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
• Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
• Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.