Affordable, tasty recipes for breakfast, lunch and snacks – good for the whole family.
- Mini meat balls
- Spicy butter bean bites
- Tuna and corn cakes
- Creamy fish spread
- Vegetarian chickpea salad
- Green salad with chicken
- Crispy chicken strips
- Crunchy lentil salad
- Roasted chickpea dip
- Quick veggie soup
- Easy tomato soup
- Sandwich with spicy tuna
- Salad sandwich
- Spinach and corn bakes
Tuna and corn cakes
Serves 4 (25 cakes)
Ready in 45 minutes
These easy and tasty little fish cakes are perfect to get kids to eat more veggies – especially at lunchtime. You could add different flavours or spices to the mixture, such as paprika or dried mixed herbs. For a spicier flavour add a pinch of cayenne pepper.
1 x 170 g tin tuna in water, drained
1 x 410 g tin cream style sweetcorn
⅓ cup (80 ml) frozen peas, rinsed
1 cup (250 ml) wholewheat flour
½ tsp (2,5 ml) baking powder
2 eggs, beaten
2 tbsp (30 ml) chopped fresh parsley
¼ tsp (1,2 ml) salt
1 tbsp (15 ml) lemon juice
black pepper to taste
2 tbsp (30 ml) sunflower or canola oil for frying
- Place all the ingredients, except the oil, in a large mixing bowl. Mix until well combined.
- Heat half of the oil in a large frying pan over a medium heat. Fry small spoonfuls of the mixture on both sides until golden brown and cooked.
- Spoon out and drain on paper towel. Repeat with the rest of the mixture and a little extra oil if necessary.
- Serve as part of a lunch box with lemon wedges, sweet chilli sauce, tomato sauce or chutney. Carrot sticks, blanched broccoli florets and wedges of fruit like apple and pear will make for a more filling lunch.
- If preferred, use pilchards in tomato sauce instead of the tuna. Drain the tomato sauce and freeze to add as a liquid to fish soup or stew. Left-over cooked fish also works well.
- If your kids enjoy frozen veggies, add any other frozen veggie, like more corn or carrots to the mixture.