Make fab Tuna and Sweetcorn Fishcakes from leftovers - recipe

Published Thursday, Mar 27 2014, 20:30 GMT  |  By  |  Add comment
Not sure what to do with that leftover mashed potato? Why not make these tasty tuna fish cakes - they're really easy to make and taste amazing.

This recipe uses sweetcorn, lemon zest and spring onions for a lovely flavour. Trust us, they're great for a quick supper or lunch treat.


© Eggs For Soldiers


  • 3 Eggs For Soldiers eggs
  • 2 x 160g cans tuna in brine or water, drained
  • 500g ready-made mashed potato
  • 4 spring onions, finely chopped
  • 100g canned or frozen sweet corn, thawed if frozen
  • 100g dried breadcrumbs
  • 1 teaspoon finely grated lemon zest
  • Vegetable oil, for shallow frying
  • Salt and freshly ground black pepper
  • Mixed salad leaves and crusty bread, to serve


1 Hard boil two eggs in simmering water for 10-12 minutes. Drain them, then plunge into cold water to cool quickly. Shell and chop them.

2 Add the tuna, mashed potato, spring onions and sweetcorn to the chopped eggs. Season with a little salt and freshly ground black pepper, then form into 4 large or 8 small fish cakes.

3 Beat the remaining egg in a shallow bowl with 2 tablespoons of cold water.

4 Mix the breadcrumbs and lemon zest together on a large plate. Dip the fish cakes in the egg, then coat in the breadcrumbs.

5 Heat the vegetable oil in a frying pan and shallow fry the fish cakes for 3-4 minutes on each side.

6 Drain on kitchen paper, then serve with salad leaves and crusty bread.

Prep Time

20 minutes

Cook Time

20 minutes

Nutrition Information

Serves 4

Find out more about Eggs For Soldiers, including recipes and details of its charity HERE.

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