Tuna and corn cakes
These easy and tasty little fish cakes are perfect to get kids to eat more veggies – especially at lunchtime. You could add different flavours or spices to the mixture, such as paprika or dried mixed herbs. For a spicier flavour add a pinch of cayenne pepper.
Ready in
45 minsServing size
Serves 4 (25 cakes)Ingredients
- 1 x 170 g tin tuna in water, drained
- 1 x 410 g tin cream style sweetcorn
- ⅓ cup (80 ml) frozen peas, rinsed
- 1 cup (250 ml) wholewheat flour
- ½ tsp (2,5 ml) baking powder
- 2 eggs, beaten
- 2 tbsp (30 ml) chopped fresh parsley
- ¼ tsp (1,2 ml) salt
- 1 tbsp (15 ml) lemon juice
- black pepper to taste
- 2 tbsp (30 ml) sunflower or canola oil for frying
Method
- Place all the ingredients, except the oil, in a large mixing bowl. Mix until well combined.
- Heat half of the oil in a large frying pan over a medium heat. Fry small spoonfuls of the mixture on both sides until golden brown and cooked.
- Spoon out and drain on paper towel. Repeat with the rest of the mixture and a little extra oil if necessary.
- Serve as part of a lunch box with lemon wedges, sweet chilli sauce, tomato sauce or chutney. Carrot sticks, blanched broccoli florets and wedges of fruit like apple and pear will make for a more filling lunch.
Tips
- If preferred, use pilchards in tomato sauce instead of the tuna. Drain the tomato sauce and freeze to add as a liquid to fish soup or stew. Leftover cooked fish also works well.
- If your kids enjoy frozen veggies, add any other frozen veggie, like more corn or carrots to the mixture.
Tuna and corn cakes
With just a few basic ingredients you can make a healthy, tasty lunch. Perfect to pack in as lunch box bites.


This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks
Download the recipe book