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 mins

Serving size

Serves 4 (25 cakes)


  • 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


  1. Place all the ingredients, except the oil, in a large mixing bowl. Mix until well combined.
  2. 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.
  3. Spoon out and drain on paper towel. Repeat with the rest of the mixture and a little extra oil if necessary.
  4. 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.


  1. 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.
  2. If your kids enjoy frozen veggies, add any other frozen veggie, like more corn or carrots to the mixture.

Tuna and corn cakes video

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.

Tuna and corn cakes

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

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