Tuna and Sweetcorn Fritters with Salsa

Tuna and Sweetcorn Fritters with Salsa

Serves 4

400g can sweetcorn, drained
200g can tuna in brine, drained
3 medium potatoes, unpeeled and whole
salt and pepper
4 tbsp each fresh chopped coriander, chives and parsley
1 egg, lightly beaten
spray oil

Salsa
4 plum tomatoes, finely chopped
½ cucumber, finely diced
½ red onion finely chopped
3 tbsp chopped fresh mint
juice of 1 lemon

Preheat the oven to Gas 4/180ºC.

Place the tuna and sweetcorn into a large mixing bowl.

Put potatoes into a pan of lightly salted water, bring to the boil and cook for 15 minutes making sure they are not fully cooked. Drain, allow to cook slightly then peel using a sharp knife.  Coarsely grate the potatoes into the sweetcorn mixture.  Add the herbs and egg and season well.

Combine the ingrediets ad divide into 12 portions.  Shape each portion into a flat "cake" and place on a non-stick baking tray lined with baking parchment. Spray with oil and cook in the oven for 15-20 minutes or until lightly golden.

While the fritters are cooking, make the salsa by combining all the ingredients and chill until required.
Serve with the fritters.

Could also make these with tinned salmon.