Prep 5 mins
Cook 8 mins
These little fritters - or 'tuna pancakes' as my 5 year old calls them, are fast and nutricious - and loved by big and little people alike - especially my very fussy 5 year old. You can even can add sweet chilli sauce and some fresh coriander to give them an Asian flavour.
- 100 g canned tuna in water
- 125 g creamed corn (2-3 tablespoons fresh corn can be substituted)
- 1⁄2 small onion, finely diced
- 1 tablespoon flour
- 1 egg
- 1 tablespoon grated cheese
- 1 tablespoon chopped fresh parsley (optional)
- Mix all the ingredients together in a bowl.
- Heat up a frying pan.
- When the pan is hot, spoon the mixture in heaped spoonfuls into the pan.
- Cook in batches for about 3 minutes each side, or until both sides are golden brown.
- Remove from the pan, and continue cooking in batches.
Really nice. Doubled up the recipe to make about 8 patties in the end and put some coriander instead of parsley. I agree that you want to keep them on one side for a bit longer to let them keep consistency, also a good "flipper" to turn them quick is a good idea :-)
I thoroughly enjoyed this recipe! I doubled the portions and added bread crumbs after seeing the comments and witnessing for myself that they came apart easily!
DH liked these. I had a really problem getting them to hold together and needed to cook them longer. They were very simple to mix up, great for a quick meal. Thanks for posting the recipe.