Tuna And Corn Fish Cakes

Ingredients

• Servings: 4
• 1 1/4 cups potatoes, mashed, cooked
• 1 (7 ounce) can tuna in vegetable oil, drained
• 1/3 cup canned corn kernels or 1/3 cup frozen corn kernels
• 2 tablespoons parsley, chopped
• 1 cup fresh breadcrumbs or 1 cup whole wheat bread crumbs
• to taste salt and black pepper
• to taste lemon wedge, to serve

Recipe

• 1 place the mashed potato in a bowl and stir in the tuna, corn kernels, and chopped parsley.
• 2 season to taste with salt and pepper, then shape into eight patty shapes with your hands.
• 3 spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet.
• 4 cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once.
• 5 serve hot, with lemon wedges and fresh vegetables.