Oven Baked Tuna Sweetcorn Cakes

These oven baked 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!

These oven baked 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!

These oven baked 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!

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.

These oven baked 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!

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.

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!

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe if you like it! 🙂

5 from 3 votes
These oven baked 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!
Oven Baked Tuna Sweetcorn Cakes
These oven baked tuna sweetcorn cakes are a great way of using up leftover potatoes to create an amazingly simple and filling quick healthy meal.
Calories: 263 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 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
Instructions
  1. Preheat oven to 180°C Fan
  2. Lightly spray the surface of a baking tray with the cooking spray.
  3. 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.
  4. Stir in the tuna, sweetcorn, parsley and season to taste. Shape into 8 cakes.
  5. Dip each cake into the egg, letting the excess drip off, then dip in the breadcrumbs and place onto the baking tray.
  6. Bake in the centre of the oven for 15-20 minutes until lightly golden.
Recipe Notes

Nutrition label is based on serving 2 tuna sweetcorn cakes each.

Nutrition Facts
Oven Baked Tuna Sweetcorn Cakes
Amount Per Serving
Calories 263 Calories from Fat 50
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1.6g
Cholesterol 97.9mg 33%
Sodium 246.5mg 10%
Total Carbohydrates 42.9g 14%
Dietary Fiber 4.1g 16%
Sugars 10.5g
Protein 11.5g 23%
Vitamin A 3%
Vitamin C 21%
Calcium 15%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

These oven baked 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!

I’ve always been a fan of the good old fashioned fish cake. Two of my other fish cake recipes that you might like to try are the Quick Healthy Fish Cakes and the Smoked Haddock Fishcakes with Poached Egg and Mustard Sauce.

Looking forward to next Tuesday, you folks highly praised my Chickpea and Sweet Potato Filo Parcels recipe so much that I’ve a new variation on those, Spiced Quorn Filo Pastry Parcels.

Then on Thursday there’s another budget busting oven baked recipe. This time a vegetarian one, Oven Baked Lentil and Carrot Patties.

Catch you then! 😉

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These oven baked 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!

Comments

  1. What an excellent way to use up leftover mashed potatoes! We often have a can of tuna in the cupboard, too, but I’ve never thought about pulling it out for the leftover potatoes. And the breadcrumb topping? I bet it provides the perfect crunch! I’m tempted to go make more mashed potatoes now…just so I can have leftovers for these tuna cakes. Haha! Great idea, and I hope you and Lynne have a wonderful weekend, my friend!
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    • neil@neilshealthymeals.com says:

      It’s amazing what you can do with some left over mashed potatoes and a can of tuna. I was walking home from work yesterday and I knew I had some of these in the freezer. It was a really snowy day and I couldn’t be bothered cooking anything so I just re-heated a couple of these in the oven and served them in between rolls. They tasted amazing and I can’t wait to see what other ideas of dishes I can come up with, with mashed potato! Ha ha! Hope you have a great weekend too!

  2. Okay, the amount of recipes I’ve seen this week for fish cakes has been unreal…more unreal because I made some for the first time on Monday, hahaha!

    • neil@neilshealthymeals.com says:

      Ha ha, I find that’s often what happens too Rebecca! When I make a particular recipe or think of one I often then go on to see everyone else having done some kind of variation too! 🙂

  3. NICE!!! I love tuna cakes but haven’t made them with potatoes before! This recipe is right up my alley and looks utterly mouthwatering!!! Pinning!!

    • neil@neilshealthymeals.com says:

      Thanks Christina. This is one of my favourite recipes for the end of the month when money is tight until payday too!

  4. Neil, I love everything about this recipe, how easy it is to make, the delicious combo of ingredients but I really love how healthy it is too being baked and not fried. Perfect lunch recipe…this I have got to try. Thank you for the delicious recipe. Have a great weekend:)

    • neil@neilshealthymeals.com says:

      Perfect for lunches Ashika, yes! And perfect for packed lunches too. I haven’t tried myself but I’m pretty sure that the cakes could easily be re-heated at work if there’s a microwave available and paired with a simple salad this would be absolutely delicious. I don’t think I’d get any work done with looking forward to my lunch! Ha ha! 😆

  5. I can and will make a rendition of these CAKES in my air fryer! And I mean, I have TWO now so, er, um! LOL!

    • neil@neilshealthymeals.com says:

      Love to hear how they turn out GiGi. Plus if you don’t need that extra air fryer, I’ll happily take it off your hands. 😉

  6. Ben|Havocinthekitchen says:

    Another wonderful idea. I haven’t tried those chickpea cakes/fritters yet, and now you’ve brought my favorite tuna…and corn…and potatoes…in one dish. Hard to decide. How cruel, Neil! 😉

    • neil@neilshealthymeals.com says:

      Thanks Ben. I’m really amazed at how popular these tuna sweetcorn cakes have been, but it just goes to show you that everyone loves a good, cheap and easy budget recipe doesn’t it! Glad you like it! 😀

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