Tuna & sweetcorn fishcakes with homemade oven chips

Tuna & sweetcorn fishcakes with homemade oven chips


  • 1 medium potato per person
  • Oil (vegetable, rapeseed or olive)

1. Wash the potatoes and cut them into chunky chips or wedges

2. Sprinkle a little oil over them and put them into the oven 200c/fan 180c/gas 6 for 30 minutes turning them every 10 minutes. For something a little different sprinkle over a seasoning of your choice eg cajun spice, fajita spice, chill etc or just have them with a little salt and pepper.

Fishcakes (makes 4)

  • 450g potato , quartered
  • 2 tbsp mayonnaise, plus extra to serve
  • 2 x 185g cans tuna, drained
  • 198g can sweetcorn, drained
  • 1 tsp dried, frozen or fresh parsley
  • 100g plain flour
  • 2 eggs, beaten
  • 100g dried breadcrumbs
  • 2 tbsp oil for frying
  • salad and your favourite dressing to serve
  1. Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
  2. Dip each cake into the flour, then egg and then the breadcrumbs.
  3. Heat the oil in a frying pan and gently fry the cakes for 2-3 mins on each side until golden. Keep them warm in a low oven until you’re ready to eat.
  4. Serve with homemade oven chips, salad and mayonnaise or salad dressing.

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