Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
US Customary
Smaller
Normal
Larger
Print
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.
Course
Dinner, Lunch
Cuisine
International
Prep Time
25
minutes
minutes
Cook Time
35
minutes
minutes
Servings
4
Calories
263
kcal
Author
Neil
Equipment
Baking tray
Saucepans
Kitchen scale
Colander
Potato masher
Wooden spoon
Measuring spoons
Whisk
Ingredients
Low fat cooking spray
450
g
potatoes
peeled and chopped
1
x 185g can tuna
drained
100
g
frozen sweetcorn
defrosted
1
tablespoon
parsley
freshly chopped
2
eggs
beaten
100
g
wholemeal breadcrumbs
Freshly grated salt and pepper
Metric
-
US Customary
Instructions
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.
Notes
Nutrition label is based on serving 2 tuna sweetcorn cakes each.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
42.9
g
|
Protein:
11.5
g
|
Fat:
5.5
g
|
Saturated Fat:
1.6
g
|
Monounsaturated Fat:
1.6
g
|
Cholesterol:
97.9
mg
|
Sodium:
246.5
mg
|
Fiber:
4.1
g
|
Sugar:
10.5
g
|
Vitamin A:
150
IU
|
Vitamin C:
17.3
mg
|
Calcium:
150
mg
|
Iron:
2.3
mg