Tasty Tuna & Corn Fishcakes

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So easy to make!

Serves 4

Categories: Dinner, Main Course, Seafood,
Tags: tuna, fish cakes, corn,

Ingredients:

600 g potatoes, cut into chunks
25 g butter
1 tablespoon horseradish from a jar
2 tablespoons chopped fresh parsley
3 spring onions, chopped
125 g can IGA Signature Corn Kernels, drained
185 g can IGA Signature Chunk Tuna, drained
salt and freshly ground black pepper
2 tablespoons plain flour
2 tablespoons vegetable oil
lemon mayonnaise and lemon wedges, to serve

Method:

Make mashed potatoes: Cook potatoes in a saucepan of boiling water 10–15 minutes or until tender. Drain thoroughly, return to the pan with the butter and mash until very smooth.

Add flavourings: Add horseradish, parsley, spring onions and corn to the hot mashed potato and stir thoroughly, then add tuna and season to taste. Allow mixture to cool slightly.

Make fishcakes: Shape mixture into eight thick flat cakes, each measuring about 7 cm in diameter. Dust them on both sides with flour.

Cook fishcakes: Heat oil in a large frying pan, preferably non-stick. Add fishcakes and cook over medium heat 3–4 minutes on each side or until well browned, turning them carefully with a spatula. If you don’t have a large enough pan, cook them in two batches, keeping the first batch warm while you cook the second. Serve hot with lemon mayonnaise and lemon wedges.