Tuna & Sweetcorn Fishcakes

• порції: 4
• загальний час: 1 hour 40 minutes

Інгредієнти

4 large baking potatoes

Olive oil spray

220g tinned tuna (drained weight)

165g tinned sweetcorn (drained weight)

2 tsp garlic granules

80g light mayonnaise

2 tsp Dijon mustard

60g 0% fat Greek yoghurt

1 egg

100g golden breadcrumbs

Salt and ground black pepper

Напрямки

Preheat your air fryer to 200°C.

Spray your potatoes with oil spray, season with salt and place in the air fryer. Air-fry for 40-45 minutes, or until tender all the way through. When cool enough to handle, halve the potatoes and carefully scoop out the flesh into a large bowl. Add the tuna, sweetcorn, garlic granules, mayonnaise, mustard and yoghurt to the bowl and mix well until everything is fully combined. Taste and adjust the seasoning.

With wet hands to prevent sticking, carefully divide the mixture evenly into 4 and mould each into a fishcake shape. Cover and pop into the fridge for 30 minutes to firm up.

Heat the air fryer again to 200°C.

Beat the egg in a shallow bowl and place the breadcrumbs in another shallow bowl.

Dip the chilled fishcakes into the beaten egg, then into the breadcrumbs, so they are completely coated. Place them in your air fryer, spray the tops with oil spray and air-fry for 10-12 minutes, or until golden and crispy.

Нотатки

There's something so nostalgic about a fishcake, and this tuna and sweetcorn version is one that the whole family can enjoy. Serve on their own with some salad, or veg of your choice, or even my favourite way: stuffed into a pitta with some lettuce and garlic mayonnaise.

CALORIES PER SERVING 460

PROTEIN PER SERVING 25.8g

These are perfect to make in advance: store the shaped, uncoated fishcakes in the fridge for up to 3 days, then coat and air fry when you're ready to eat.