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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!
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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
Cook Time 35 minutes
Servings 4
Calories 263kcal
Author Neil

Equipment

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: 263kcal | Carbohydrates: 42.9g | Protein: 11.5g | Fat: 5.5g | Saturated Fat: 1.6g | Monounsaturated Fat: 1.6g | Cholesterol: 97.9mg | Sodium: 246.5mg | Fiber: 4.1g | Sugar: 10.5g | Vitamin A: 150IU | Vitamin C: 17.3mg | Calcium: 150mg | Iron: 2.3mg