Tuna & Sweetcorn Noodle Cakes

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October 14, 2020

TV chef, Phil Vickery’s noodle cakes recipe uses two food cupboard staples, in sweetcorn and tuna, to make these incredibly easy noddle cakes. Ready in 30 minutes, they’re a great option for a quick dinner or satisfying WFH lunch.

  • Prep: 10 mins
  • Cook: 10 mins
  • Serves: 4 servings

Method

1Place the rice noodles in a large bowl and cover with boiling water, then leave for 10 minutes

2Meanwhile, heat the oil in a frying pan, add the onions and sweetcorn, and cook for 10 minutes to soften and slightly brown over a high heat

3Place the well-drained tuna into a bowl along with the egg, flour and mayonnaise, then add the onions and sweetcorn

4Drain the noodles well and roughly chop with a knife. Add the noodles to the sweetcorn and tuna mixture, then mix well. Season with salt and pepper.

5Make the dipping sauce by mixing all the ingredients together in a small bowl

6Heat a large frying pan and add a little oil. Spoon large dollops of the noodle mixture into the pan and spread slightly. Allow to cook for 3-4 minutes, then flip over and cook for a further 4-5 minutes. Lift out each one out and keep them warm in a low-temperature oven

7Repeat the process with the remaining mixture until all of the noodle cakes are made

8Serve warm with the dipping sauce.

Ingredients

Noodle Cakes

198 g Canned Sweetcorn

145 g Canned Tuna

100 g Rice Noodle Nests

2 tbsp Olive Oil

2 Medium Eggs

2 Medium Onions

3 tbsp Self-raising Flour

3 tbsp Mayonnaise

Salt and Pepper

Dipping Sauce

2 tbsp Chopped Ginger

4 tbsp Fresh coriander, chopped

2 tbsp Soy Sauce

1 tbsp Sesame Oil

1 tbsp Vinegar

1 Pinch of sugar

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