Quick and easy to make, these tuna and sweetcorn burgers are nutritious and packed with flavour. Kids will love them!
|450g peeled potatoes||3 Tbsp chopped parsley|
|2 Tbsp reduced-fat mayonnaise||50g wholemeal breadcrumbs|
|2 x 160g cans tuna in brine or springwater, drained||Spray oil|
|198g can sweetcorn, drained||2 large tomatoes, sliced or cut into wedges|
- Cut the potatoes into chunks, then boil in lightly salted water for 10-12 mins until tender. Drain and mash with the mayonnaise.
- When cool add the tuna, sweetcorn and parsley, season with black pepper then mix well. Divide the mixture into 8 equal portions and form into fish cakes about 2.5cm/1" thick.
- Press each patty lightly on each side into the breadcrumbs. Place on a baking sheet lined with baking parchment. Lightly spray with spray oil and bake for 20-25 mins, until golden, turning halfway through. Serve 2 burgers per portion with half a tomato