Tuna, Bacon & Sweetcorn Fishcakes

Heart outline Heart 0 people Clock graphic 30 Min Cutlery circle Serves 2

We don’t know about you, but just the title of this recipe is enough to make our mouths water. The combination of out tender John West No Drain Tuna Steak with succulent streaky bacon in the same dish, has just got to be a real delight for the tastebuds. Especially when they’re coming together in chunky and crispy fishcakes that are bursting with goodness and flavour. Our versatile and delicious canned tuna chunks always make a simply great tuna fishcake recipe whatever you mix them with, and this hearty and wholesome bacon and sweetcorn combo is a particular treat.

Ingredients

  • 1 110g John West No Drain Fridge Pot Tuna Steak with a little sunflower oil
  • 450g potatoes, peeled and cut into chunks
  • 4 rashers streaky bacon, chopped
  • 1 onion, finely chopped
  • 55g frozen sweetcorn
  • A little flour for dusting
  • Sunflower oil for frying
  • Salt and pepper

Step 1

To prepare our tuna fishcakes recipe boil the potatoes in lightly salted water for 7 to 10 minutes or until tender. Drain them and mash, season and leave to cool.

Step 2

While you cook the spuds, heat a frying pan, add the bacon and cook over a medium heat for 2 or 3 minutes. Add the onion and continue to cook until the onion is soft and golden and the bacon is just crisping. Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.

Step 3

In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the John West Tuna Steak, keeping it in nice big pieces! Season to taste, then shape the mixture into 4 cakes, flatten so that they are no more than 3cm thick. Cover and chill until required.

Step 4

Lightly dust your cakes with flour and pan-fry in a little sunflower oil for 3 or 4 minutes. Don’t turn them too often as they can fall to bits – they are still yummy even if they do though!

For more information on all our Tuna Recipes please click here.

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