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Sweetcorn Tuna Cakes

Sweetcorn Tuna Cakes

with side salad
3.0(12)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
550 kcal
Protein
: 
22.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Fish
Serving amount

1 pack(s)

Sweetcorn

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 tin(s)

Tuna Chunks in Water

(Contains: Fish)

600 grams

Potatoes

120 grams

Salad Leaves

1 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

1 tbsp

Flour

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)2302 kJ
Energy (kcal)550 kcal
Fat17.8 g
of which saturates2.8 g
Carbohydrate75.3 g
of which sugars9.8 g
Dietary Fiber9.5 g
Protein22.1 g
Cholesterol0.6 mg
Salt1.5 g
Potassium1147.4 mg
Calcium56 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Peeler
•Potato Masher
•Colander

Cooking steps

Boil the Potatoes
1
  • Boil a large pot of salted water for the potatoes.
  • Peel and chop the potatoes into 2cm chunks.
    Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot off the heat.

TIP: Don't overcook the potatoes, this may make the fish cakes hard to shape.

Fry the Fish Cakes
2
  • Drain the sweetcorn and tuna in a sieve. 
  • Mash the tuna with the drained potatoes. Stir in sweetcorn, paprika and 1 tbsp flour (per 2P).
  • Allow to cool. Season to taste with salt and pepper. Roll into 2cm thick patties, four per person.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, fry the fish cakes on one side until golden, 4-5 mins. Turn over and cook on the other side for 4-5 mins more.
Toss the Salad
3
  • Trim the salad leaves, then thinly slice or tear into bite-sized pieces
  • Toss the salad leaves with salt, pepper and a drizzle of oil.
Finish and Serve
4
  • Divide the fish cakes between plates.
  • Drizzle over the aioli and finish with a scattering of crispy onions. 
  • Serve the salad alongside.
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