Tuna sweetcorn burgers

Method 1

Ingredients

85g white bread

torn into pieces

198g can sweetcorn

drained

2 x cans tuna

in water, drained well

25g grated cheddar

3 spring onions

finely chopped

1 egg

beaten

2 tbsp vegetable oil

wholegrain bread

rolls, lettuce, salsa, to serve

step 1

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.

step 2

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.

RECIPE TIPS

MAKE IT INTO MEATBALLS AND PASTA

TUNA MEATBALLS WITH TOMATO SAUCE Shape the mixture into 16 meatballs, then fry in batches, turning, for 8-10 mins until piping hot and golden. Serve with your favourite tomato sauce from a jar and a bowl of spaghetti

Method 2

🐟 Tuna Sweetcorn Burgers

🧂 Ingredients (makes 4 burgers):

Tuna (canned in water or brine) – 2 x 145g tins (drained well)

Sweetcorn (canned or frozen) – 100g (about ½ cup)

Breadcrumbs – 80g (about 1 cup)

Egg – 1 large

Spring onions (finely chopped) – 2

Fresh parsley or coriander (chopped) – 1 tbsp (optional)

Dijon mustard – 1 tsp (or mayo if preferred)

Lemon juice – 1 tsp

Salt & black pepper – to taste

Oil – for frying (olive or vegetable oil)

🧑‍🍳 Instructions:

1. Mix the Ingredients:

In a large bowl, combine:

Drained tuna

Sweetcorn

Breadcrumbs

Egg

Spring onions

Mustard, lemon juice, and herbs (if using)

Season with salt and pepper

2. Form the Burgers:

Mix well until the mixture holds together (add more breadcrumbs if too wet).

Shape into 4 patties.

Chill in the fridge for 15–30 minutes to firm up (optional but helpful).

3. Cook:

Heat a little oil in a non-stick pan over medium heat.

Cook patties for 3–4 minutes per side, until golden brown and heated through.

4. Serve:

On a toasted bun with lettuce, tomato, and a dollop of mayo or tartar sauce.

Or serve with a salad and sweet potato fries for a lighter option.

🧾 Optional Add-ins:

A little grated cheddar for cheesy tuna burgers.

A pinch of chilli flakes or diced jalapeño for heat.

Swap breadcrumbs for mashed potato or cooked quinoa for variation.

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog