Title: Tuna and Corn Fish Cakes
Categories: Seafood Diet Main
Yield: 4 Servings

1 1/4	c	(300g/11oz) cooked mashed potatoes
200	g	(7 oz) can tuna fish in soya oil, drained
3/4	c	(115g/4 oz) canned or frozen sweetcorn
2	tb	(30ml) chopped fresh parsley
1	c	(50g/2oz) fresh white or brown breadcrumbs
		Salt & black pepper
		Lemon wedges, to serve

* These economical little tuna fish cakes are quick to make. Either use fresh mashed potatoes, or make a storecupboard version with instant mash * Place the mashed potato in a bowl and stir in the tuna fish, sweetcorn and chopped parsley.

Season to taste with salt and pepper, then shape into eight patty shapes with your hands.

Spread out the breadcrumbs on a plate and press the fish cakes into the breadcrumbs to coat lightly, then place on a baking sheet.

Cook the fish cakes under a moderately hot grill until crisp and golden brown, turning once. Serve hot with lemon wedges and fresh vegetables.

Tip: For simple storecupboard variations which are just as nutritious, try using canned sardines, red or pink salmon, or smoked mackerel in place of the tuna.

Nutrition Notes: Per portion: Energy - 203Kcals/852kJ Fat - 4.62g Saturated fat - 0.81g Cholesterol - 21.25mg Fibre - 1.82g

From: "The Low Fat, Low Cholestrol Cookbook" - by Christine France

Posted by : Sue Rykmans.

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