Corn and Tuna Cakes

Makes 4 servings

Prep time: 15 mins + chilling time

Cooking time: 25 mins

These corn and tuna cakes are a delicious light dinner or lunch. Budget-friendly and easy – they'll become a family-fave staple in your household!

Add a tablespoon of chopped chives or fresh herbs to your mixture for an extra hit of flavour.
For a quick hack, substitute the potatoes for Pams Original Mashed Potato.

Add the potatoes to a pot and cover with cold water. Season the water generously with salt and bring to the boil, continuing to cook until very tender when poked with a knife. Strain and return to the pot before roughly mashing.
Place the potatoes in a large mixing bowl and add the tuna, corn and tartare sauce. Season generously with salt & pepper and mix to combine.
Shape the mixture into 8 even-sized cakes, then dip each cake in the whisked egg before dipping in the panko breadcrumbs to coat. Place in the fridge for 10 minutes to firm up.
Heat enough oil in a large frypan over medium-high heat to shallow fry your tuna cakes. Working in batches, cook the cakes for about 4 minutes each side until crisp and golden.
Top with an extra dollop of tartare sauce and serve immediately.