Tuna And Corn Fish Cakes - cooking recipe

Ingredients

1 1/4 cups potatoes, mashed, cooked
1 (7 ounce) can tuna in vegetable oil, drained
1/3 cup canned corn kernels or 1/3 cup frozen corn kernels
2 tablespoons parsley, chopped
1 cup fresh white breadcrumbs or 1 cup whole wheat bread crumbs
to taste salt and black pepper
to taste lemon wedge, to serve

Preparation

Place the mashed potato in a bowl and stir in the tuna, corn kernels, and chopped parsley.
Season to taste with salt and pepper, then shape into eight patty shapes with your hands.
Spread out the bread crumbs on a plate and press the fish cakes into the bread crumbs to coat lightly, then place on a baking sheet.
Cook the fish cakes under a moderately hot broiler until crisp and golden brown, turning once.
Serve hot, with lemon wedges and fresh vegetables.