Tuna sweetcorn cakes are a great way of using up leftover potatoes to create an amazingly simple and filling quick healthy meal. Being oven baked instead of fried these delicious healthy cakes are lower in calories and fat too!
Happy 1st March Folks! I know it’s been a while since Christmas (it has although it just feels like only yesterday don’t you think?) but it was then that I devised these delicious oven baked tuna sweetcorn cakes.
Faced with several
mountains platefuls of leftover mashed potatoes in the fridge and wondering just what to do with them.
Rather than freeze them in portions as I normally would, I thought I would try and come up with something else different.
There’s usually always a spare tin of tuna as a backup in the cupboard as well as plenty of bags of frozen veg, like sweetcorn in the freezer. So pairing those together seemed like a possibility and what came out, these tuna sweetcorn cakes was a perfect budget meal.
This was not only a great outcome then as it was after Christmas, and I was skint, but also great outcome now as I’m still making them and saving money in the process!
I used frozen sweetcorn here, as that’s all I had available. It’s cheap after all and handy for bulking up recipes like this, but you could use peas or any other chopped up leftover vegetables you might have to hand.
My wholemeal breadcrumbs come from a bag of frozen leftover bits of bread that I keep in the freezer.
When I need breadcrumbs, I take this bag out, take sufficient bread bits out to defrost and blitz them to a breadcrumb consisency in my food processor.
Any breadcrumbs left over just go back into the bag and into the freezer. As you know, nothing and I mean NOTHING goes to waste in this kitchen! 🙂
You’ll find that a lot of other fish cake recipes are fried too, rather than oven baked as these are.
Oven baking these tuna fish cakes makes them healthier and less calorific whilst still keeping them seriously tasty.
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- Quick healthy fish cakes are really easy to make and delicious too. At only 128 calories each, this healthy fish cakes recipe makes 8 fishcakes packed full of flavour.
Oven Baked Tuna Sweetcorn Cakes Recipe
This oven baked tuna sweetcorn cakes recipe is a simple, healthy and delicious way of using up mashed potato, tuna and other leftovers. Everyone will love it!
These tuna sweetcorn cakes can be served either with some extra vegetables or with a nice crunchy salad, for some extra goodness.
They also make a great packed lunch, and can be enjoyed by the whole family. I would suggest serving two fishcakes per person.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Oven Baked Tuna Sweetcorn Cakes
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- Low fat cooking spray
- 450 g potatoes peeled and chopped
- 1 x 185g can tuna drained
- 100 g frozen sweetcorn defrosted
- 1 tbsp parsley freshly chopped
- 2 eggs beaten
- 100 g wholemeal breadcrumbs
- Freshly grated salt and pepper
- Preheat oven to 180°C Fan
- Lightly spray the surface of a baking tray with the cooking spray.
- Cook the potatoes in boiling salted water for about 15 minutes. Drain and allow to cool in a colander. Tip into a bowl and mash.
- Stir in the tuna, sweetcorn, parsley and season to taste. Shape into 8 cakes.
- Dip each cake into the egg, letting the excess drip off, then dip in the breadcrumbs and place onto the baking tray.
- Bake in the centre of the oven for 15-20 minutes until lightly golden.