⏰ Prep 30 minutes
👶🏻 Suitable from 6 months
🌱 Pescatarian
❄️ Store in the fridge in an airtight container for a couple of days or freeze up to 3 month
These Tuna Potato and Sweet corn patties are an easy and nutritious lunch or dinner, I served them with a super quick and easy tuna sauce, delicious!
Ingredients
300g potatoes
100g tuna, drained
1 egg (can replace for flax egg)
50-60g grated Parmesan (can replace with 1 tbsp nutritional yeast)
50-60g tinned sweetcorn, drained (can omit if you wish)
30g breadcrumbs (add more if the mixture is too sticky)
Small handful of chopped parsley OR 1 tsp dried parsley
Half tsp garlic granules
Salt & black pepper to taste*
Olive oil for cooking
* NOTE: avoid or reduce salt if cooking for babies, I usually adjust my meal with salt after having serve my little one
for the tuna sauce
2 tbsp drained tuna
2 tbsp mayonnaise or Greek yogurt
Method
Cook your potatoes until tender, drain.
Mash the potato in a large bowl then add all the rest of the ingredients, season with salt and pepper and mix well until combined.
Shape the cakes with your hands (add more breadcrumbs if the mixture is too sticky).
Heat the oil in a non-stick frying pan and fry the cakes on both sides until golden. Drain on kitchen paper.
OR You can spray them with a little olive oil and cook them in the oven at 180°C for 20 mins or until golden, turning half way.
For the tuna sauce just mix in a small bowl 2 tbsp of drained tuna with 2 tbsp of mayonnaise or Greek yogurt until smooth and well combined.
Serve and enjoy!
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