Tuna Sweetcorn Potato Cakes
Pan-fried potato cakes packed with tuna and sweetcorn — crispy outside, soft inside and ready in 30 minutes.
Prep
15 min
Cook
15 min
Total
30 min
Yield
10 cakes
Nutrition note
Tuna supplies protein and omega-3 fats; potato provides energy and corn adds fiber. Choose tuna according to local mercury guidance and vary fish choices.
Ingredients
- 12 cups (400 g) cooked mashed potato, cooled
- 21 can (145 g) tuna in water, drained
- 31/2 cup (75 g) sweetcorn
- 41 large egg
- 51/2 cup (45 g) breadcrumbs
- 61 tablespoon olive oil
Method
- 1
Mix potato, tuna, corn, egg and half the breadcrumbs.
- 2
Shape into 10 small patties and coat lightly with remaining breadcrumbs.
- 3
Heat oil in a nonstick pan over medium heat.
- 4
Cook patties for 3–4 minutes per side, until golden and hot through.
- 5
Cool slightly before serving.
Complete the Meal
Serve with peas, cucumber and yogurt dip.
Allergens
Contains fish, egg and wheat.
Ingredient Substitutions
- Use canned salmon instead of tuna, removing any bones.
- Use gluten-free breadcrumbs when required.
- For egg-free cakes, add 2 tablespoons plain yogurt or aquafaba.
Storage & Reheating
Refrigerate for up to 2 days and reheat thoroughly.
Freezer Guidance
Freeze for up to 1 month.
Picky-Eater Strategy
Begin with a small patty and place the corn on the side if visible kernels are a concern.
Little Helper Job
Let your child shape and coat the cakes.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.