Monday, 11 February 2013

tuna & sweatcorn fishcakes

Tuna and sweetcorn burgers_Green Giant


Serve with grilled halved cherry tomatoes if you prefer.
  • 450g peeled potatoes
  • 2tbsp reduced-fat mayonnaise
  • 2 x 160g cans tuna in brine or springwater, drained
  • 198g can sweetcorn, drained
  • 3tbsp chopped parsley
  • 50g wholemeal breadcrumbs
  • Spray oil
  • 2 large tomatoes, sliced or cut into wedges


  1. Cut the potatoes into chunks, then boil in lightly salted water for 10-12 mins until tender. Drain and mash with the mayonnaise.