Tuna and Sweetcorn Fishcakes
Go raid your cupboards! You probably already have a lot of the ingredients you need to rustle up these delicious golden fishcakes. Filling and flavourful, they’re so good served with a nice fresh salad, steamed green veggies or a handful of Homemade Oven Chips!
Also in these categories:
NutritionPer Serving
- Calories234
- Carbs30g
- Protein19g
- Fat3.7g
- Saturates0.8g
- Sugars3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re looking for an easy recipe that you can rustle up without heading to the supermarket, this is it! As long as you have a few potatoes, a couple of tins of tuna and some tinned or frozen sweetcorn, you can have these crispy fishcakes on the table in under an hour.
Proving you don’t need any fancy ingredients to make something really tasty for dinner, we’ve flavoured our filling fishcakes with zingy lemon zest and some chopped spring onions. You don’t even need breadcrumbs for this recipe! Just blitz some ordinary porridge oats until they look like a coarse flour, and use these to give your fishcakes a gloriously golden, crunchy coating.
We reckon these are hearty enough to enjoy with a simple salad, but you could add Homemade Oven Chips or another potato-based side dish if you’re feeling especially hungry! At a slimming-friendly 234 calories for 2 fishcakes, they’re nice and easy to fit into your weekly meal plan.
If there’s room in your freezer, why not make a few extra for a rainy day? You can batch cook this recipe and keep leftover Tuna and Sweetcorn Fishcakes for the next time you don’t fancy cooking from scratch.
What diets are these Tuna and Sweetcorn Fishcakes suitable for?
This Tuna and Sweetcorn Fishcakes recipe is suitable for dairy-free diets.
It can be made gluten free, as long as you swap out the oats for a gluten-free version.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Tuna and Sweetcorn Fishcakes?
The beauty of this recipe is that it uses just a handful of simple ingredients. There are a couple of bits of equipment that will make it easier to rustle up these Tuna and Sweetcorn Fishcakes.
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You’ll need a food processor to blitz the oats into a coarse flour. This one will come in handy for all kinds of soups, sauces and smoothies.
A good quality non-stick frying pan will make it far easier to get a lovely golden crust on your fish cakes.
How many calories are in these Tuna and Sweetcorn Fishcakes?
These Tuna and Sweetcorn Fishcakes are included in our Everyday Light category because they contain just 234 calories per portion (2 fishcakes). For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Tuna and Sweetcorn Fishcakes recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Place the potatoes in a pan of cold salted water, bring to the boil and cook for about 15 minutes, until a knife can easily slide through. Drain and return to the pan. Allow to air dry for 5 minutes, then mash well.
Step 2
Meanwhile, blitz the oats to a coarse flour in a food processor, and place on a plate. Beat the egg white with a pinch of salt and place in a shallow dish.
Step 3
Place the mashed potato in a mixing bowl and add the mustard, lemon zest, tuna, spring onions and sweetcorn. Mix well. Taste and season as needed with salt and pepper.
Step 4
Add the egg yolk and mix thoroughly. Shape into 8 equally-sized fishcakes, about 2cm thick. Cover and chill in the fridge for 20 minutes to firm up.
Step 5
After chilling, dip each fishcake into the egg white, and then into the oats. Coat the top and bottom surface, but don’t worry about the sides.
Step 6
Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the fishcakes (you will probably have to do this in 2 batches) and cook for 5 minutes. Spritz the tops with low-calorie cooking spray and carefully flip. Cook for a further 5 minutes until golden brown.
Step 7
Serve 2 fishcakes per person.
What could I serve with these Tuna and Sweetcorn Fishcakes?
We like to serve these Tuna and Sweetcorn Fishcakes with a fresh, crisp side salad, but you could also plate them up with any of the following dishes:
How do you know when Tuna and Sweetcorn Fishcakes are cooked?
You’ll need to boil the potatoes until they’re soft enough that a knife easily slides through them. Once the fishcakes are assembled, cook them for around 5 minutes on each side, until the coating is golden brown and they’re piping hot all the way through.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Tuna and Sweetcorn Fishcakes in the fridge?
Once you’ve served this recipe, ideally you should eat it within 4 hours.
If you have any leftovers, allow them to cool completely before refrigerating in a container with a lid. You can keep leftover Tuna and Sweetcorn Fishcakes in the fridge for up to 2 days.
Can I freeze Tuna and Sweetcorn Fishcakes?
YES you can freeze this recipe! If you do, please remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Add a label with the recipe name and the date you froze it.
How do I reheat Tuna and Sweetcorn Fishcakes?
If you are reheating the fishcakes after they have been frozen, please handle them carefully as they can become a little fragile after they have defrosted.
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Tuna and Sweetcorn Fishcakes
Go raid your cupboards! You probably already have a lot of the ingredients you need to rustle up these delicious golden fishcakes. Filling and flavourful, they’re so good served with a nice fresh salad, steamed green veggies or a handful of Homemade Oven Chips!
-
Prep Time
15 MINS
-
Cook Time
35 MINS
- KCals 234
- Carbs 30G
Instructions
- Place the potatoes in a pan of cold salted water, bring to the boil and cook for about 15 minutes, until a knife can easily slide through. Drain and return to the pan. Allow to air dry for 5 minutes, then mash well.
- Meanwhile, blitz the oats to a coarse flour in a food processor, and place on a plate. Beat the egg white with a pinch of salt and place in a shallow dish.
- Place the mashed potato in a mixing bowl and add the mustard, lemon zest, tuna, spring onions and sweetcorn. Mix well. Taste and season as needed with salt and pepper.
- Add the egg yolk and mix thoroughly. Shape into 8 equally-sized fishcakes, about 2cm thick. Cover and chill in the fridge for 20 minutes to firm up.
- After chilling, dip each fishcake into the egg white, and then into the oats. Coat the top and bottom surface, but don't worry about the sides.
- Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the fishcakes (you will probably have to do this in 2 batches) and cook for 5 minutes. Spritz the tops with low-calorie cooking spray and carefully flip. Cook for a further 5 minutes until golden brown.
- Serve 2 fishcakes per person.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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7 comments
See what others have to say
AnitaMonday 1st January 2024
Can I freeze these before cooking them?
HollyWednesday 21st February 2024
Hey Anita, we think it’s best to cook, cool and then freeze the fishcakes. Then when it comes to reheating defrost in the fridge and re-heat for 4-7 minutes until piping hot. Hope that helps!
EmmaTuesday 26th September 2023
Can you cook these in the Air fryer?
SharonMonday 23rd October 2023
Hi Emma, our Tuna and Sweetcorn Fishcakes should work perfectly in an air fryer.
Michelle WorlockSaturday 23rd September 2023
Can you do these in an air fryer?
SharonMonday 23rd October 2023
Hi Michelle, our Tuna and Sweetcorn Fishcakes should work well in an air fryer.
LisaTuesday 12th September 2023
Thanks Matt, we are glad you enjoyed them.
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