Tuna Bacon And Sweetcorn Patties Food

TUNA SWEETCORN BURGERS

Steps:

• Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.
• Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

TUNA, BACON AND SWEETCORN PATTIES

Steps:

• Boil the potatoes in lightly salted water for 7-10 minutes or until tender. Drain them and mash, season and leave to cool.
• While you cook the potatoes, 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 the bacon is just crisping.
• Add the sweetcorn, stir over the heat for a couple of minutes then leave it to cool.
• In a bowl, mix the cooled mash and bacon mixtures together, then carefully add the tuna.
• Season to taste, then shape the mixture into 4 patties, flatten so that they are no more than 1 1/2in thick. Cover and chill until required.
• Lightly dust your patties 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!

TUNA & SWEETCORN FISH CAKES

Steps:

• Cook the potatoes in boiling salted water until really tender. Drain and allow to steam-dry in a colander. Tip into a bowl, season and mash. Stir in the mayonnaise, tuna, sweetcorn and chives or parsley. Shape into 4 cakes and chill until cold and firm.
• Dip each cake into the egg, letting the excess drip off, then coat in the breadcrumbs. Chill for 15 mins.
• Heat a little of the oil in a pan and gently fry the cakes for 2-3 mins on each side until golden. You may need to do this in batches - keep warm in a low oven. Serve with extra mayonnaise and salad leaves.

TUNA & SWEETCORN SLICE

Steps:

• Heat oven to 220C/200C fan/ gas 7. Lay the pastry out on a baking sheet. Pinch up the edges to form a border, pressing firmly into the corners. Prick the centre all over with a fork and pop in the oven for 10-15 mins.
• Meanwhile, mix the tuna and sweetcorn in a bowl and season.
• Remove the pastry from the oven, pressing the centre down with the back of a fork, as it will have puffed up a bit. Spread the crème fraîche across centre, spoon the tuna mix on top, then sprinkle over the cheese. Bake for 10-15 mins more, until golden, puffed up and cooked though. Sprinkle with chives and cut into quarters.

TUNA, SPRING ONION & SWEETCORN FRITTERS

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.