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Tuna and corn fishcakes

Serves   10 fishcakes
Prep time: 20 mins
Cooking time: 25 mins

Crispy crumbed tuna and corn fishcakes are a conveniently classic family-friendly meal. They’re delicious when served with an avocado, red onion and leafy green salad and your choice of sauce. A dollop of spicy mayo or aioli is our pick!

Tuna and corn Fishcakes




  • 450g Agria potatoes, peeled and diced
  • 2 cans (370g) smoked flavoured tuna, drained and flaked 
  • 1 can (410g) corn kernels, drained
  • 2 eggs
  • 2 tsp dijon mustard
  • 1 cup coarse breadcrumbs




  1. Add the potatoes to a large pot and cover with cold water. Season generously with salt and bring to a boil over medium-high heat. 
  2. Cook for 10-15 minutes or until soft. Drain and mash the potatoes until smooth. 
  3. In a large mixing bowl combine the mashed potato, flaked tuna, corn kernels, one beaten egg, mustard, salt and pepper. Mix until well combined then shape into 10 fishcakes. Cover and place in the fridge for at least 1 hour. 
  4. Beat the remaining egg. Dip the fishcakes into the beaten egg, then finish with a coating of breadcrumbs. 
  5. Bring a generous drizzle of oil to medium-high heat in a large frying pan. Cook the fishcakes for 3-4 minutes on each side or until crispy and golden brown. Serve and enjoy while hot. 

Top tip: Garnish these fabulous fishcakes with lemon wedges and chopped chives for extra flavour.