Budget Series: Tuna Sweetcorn Cakes

Serves: 4 | Prep Time: 15 mins | Cook Time: 25 mins


- 450g Potato, quartered (£1.70)
- 2 tbsp of Mayo, plus extra to serve (40p)
- 2 x 185g cans of Tuna, drained (£3~)
- 198g can Sweetcorn, drained (50p)
- Small bunch of Chives (60p)
- 2 Eggs, beaten (85p~)
- 100g Dried Breadcrumbs (£1)
- Sunflower oil, for frying
- Salad, to serve (75p)
- French Dressing, to serve (84p)

Total: £9.64 (~approx.)


1. Cook potatoes in boiling salted water, until really tender. Drain and allow them to steam-dry in a colander. Tip into a bowl, season to taste and mash.

2. Stir in the Mayo, Tuna, Sweetcorn and Chives. Shape into 4 cakes, chill until cold and firm. 

3. Dip each cake into the egg wash, then coat in breadcrumbs and chill again for another 15 mins

4. Heat a little oil in a pan and gently fry the cakes 2-3 mins on each side until golden. Serve with salad and dressing and a dollop of extra Mayo.



  1. I love the idea of a budget series. So helpful for Jan when the pennies are tight!

    Jess | jessandjoshcook.com x

    1. Thank you, We hope you enjoy the series and hopefully inspire you as fellow food bloggers too!

      Thank you for reading and commenting☺️💓


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