Sunday, 29 May 2011

Tuna and sweetcorn burgers (2 colours)

These are much more like burgers than fishcakes so they go well in bread rolls with lots of lettuce and salsa or ketchup.

White bread - 45 g, torn into pieces
Sweetcorn - 100 g (about half a can, drained)
Tuna - 185 g can, drained
Spring onions - 2, finely chopped
Cheese - 25g, grated
Egg - 1, beaten
Olive oil - 1 tbsp

1) Use a food processor to break the bread into crumbs and transfer to a mixing bowl.
2) Blend or mash the sweetcorn and add to the bowl with the tuna, spring onions and cheese. Mix well.
3) Add the egg bit by bit until you can form the mixture into burgers without them falling apart (I used about half). Shape into two burgers.
4) Fry in the oil for about 5 minutes on each side until hot. Serves 2.

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