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Print this Recipe    Tuna Corn Cakes

Tuna and Corn Fish Cakes
SERVES 4

1 1/2 cups cooked mashed potatoes
7 oz can tuna fish, drained
3/4 cup canned or frozen sweet corn
2 Tbs chopped fresh parsley
1 cup fresh white or brown bread crumbs
salt and black pepper
lemon wedges, to serve

Place the mashed potato in a bowl and stir in the tuna fish, sweet
corn and chopped parsley. Season to taste with salt and pepper,
then shape into eight patty shapes with your hands. Spread out the
breadcrumbs in a plate then 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.

Variation: Try using canned sardines, red or pink salmon, or smoked
mackerel in place of the tuna.

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