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home > recipes > seafood > tuna and corn fish cakes
This recipe has a very bland flavour but I'm sure it can be easily modified to make it spicier. However I found that the recipe "as is" makes a great light lunch with a salad. Tuna and Corn Fish Cakes SERVES 4 1-1/2 cups cooked mash potatoes 7oz can tuna fish in soya oil, drained(I used the kind packed in water) 3/4 cup canned or frozen sweet corn 2 Tbs chopped fresh parsley 1 cup fresh white or brown breadcrumbs salt and black pepper lemon wedges, to serve 1. Place the mashed potato in a bowl and stir in the tuna fish, sweet corn and chopped parsley. 2. Season to taste with salt and pepper, then shape into eight patty shapes with your hands. 3. Spread out the breadcrumbs in a plate then press the fish cakes into the breadcrumbs to coat lightly. Then place on a baking sheet. 4. Cook the fish cakes under a moderately hot grill until crisp and golden brown, turning once. Serve hot with lemon wedges and fresh vegetables. COOK'S TIP For simple storecupboard variations which are just as nutrious, try using canned sardines, red or pink salmon, or smoked mackerel in place of the tuna. NUTRITION NOTES Per Portion: Energy 203 cals/852 KJ Fat 4.62 g Saturated Fat 0.81 g Cholesterol 21.25 mg Fibre 1.82 g This recipe is from The Low Fat, Low Cholesterol Cookbook Cynthia Krueger Woodstock, Ontario Canada --

Tuna and Corn Fish Cakes


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Recipe Alert This is Found in... Most Emailed Recipes
(posted June 24, 1995)

This recipe has a very bland flavour but I'm sure it can be easily modified to
make it spicier. However I found that the recipe "as is" makes a great
light
lunch with a salad.

Tuna and Corn Fish Cakes

SERVES 4
1-1/2 cups
cooked mash potatoes
7oz can
tuna fish in soya oil, drained(I used the kind packed in water)
3/4 cup canned or frozen
sweet corn
2 Tbs chopped fresh
parsley
1 cup fresh white or
brown breadcrumbs
salt and black pepper
lemon wedges, to serve

1. Place the mashed
potato in a bowl and stir in the tuna fish, sweet corn and
chopped
parsley.
2. Season to taste with
salt and pepper, then shape into eight patty shapes
with your hands.
3. Spread out the breadcrumbs in a plate then
press the fish cakes into the
breadcrumbs to
coat lightly. Then place on a baking sheet.
4. Cook the
fish cakes under a moderately hot grill until
crisp and golden
brown, turning once. Serve hot with lemon wedges and fresh vegetables.

COOK'S TIP
For
simple storecupboard variations which are just as nutrious, try using
canned sardines, red or
pink
salmon, or smoked mackerel in place of the tuna.

NUTRITION NOTES
Per Portion: Energy 203 cals/852 KJ
Fat 4.62 g
Saturated
Fat 0.81 g
Cholesterol 21.25 mg
Fibre 1.82
g

This recipe is from The Low
Fat, Low Cholesterol Cookbook
Cynthia Krueger
Woodstock, Ontario
Canada
--


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