Tuna and corn cakes

CategoryLunch

Yields4 Servings

 170 g tin tuna in water, drained
 410 g tin cream style sweetcorn
 80 ml frozen peas, rinsed
 250 ml wholewheat flour
 ½ tsp baking powder
 2 eggs, beaten
 30 ml chopped fresh parsley
 ¼ tsp salt
 15 ml lemon juice
 Black pepper to taste
 30 ml sunflower or canola oil for frying

1

This recipe is in Cooking from the Heart 2

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. Place all the ingredients, except the oil, in a large mixing bowl. Mix until well combined.
2. 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.
3. Spoon out and drain on paper towel. Repeat with the rest of the mixture and a little extra oil if necessary.
4. 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.

Tips:
1. 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.
2. If your kids enjoy frozen veggies, add any other frozen veggie, like more corn or carrots to the mixture.

Ingredients

 170 g tin tuna in water, drained
 410 g tin cream style sweetcorn
 80 ml frozen peas, rinsed
 250 ml wholewheat flour
 ½ tsp baking powder
 2 eggs, beaten
 30 ml chopped fresh parsley
 ¼ tsp salt
 15 ml lemon juice
 Black pepper to taste
 30 ml sunflower or canola oil for frying

Directions

1

This recipe is in Cooking from the Heart 2

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. Place all the ingredients, except the oil, in a large mixing bowl. Mix until well combined.
2. 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.
3. Spoon out and drain on paper towel. Repeat with the rest of the mixture and a little extra oil if necessary.
4. 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.

Tips:
1. 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.
2. If your kids enjoy frozen veggies, add any other frozen veggie, like more corn or carrots to the mixture.

Tuna and corn cakes
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