Tuna & Sweetcorn Patties
These patties are the perfect size for little hands to hold, are soft enough to have from six months and are super tasty for the whole family to enjoy.
Allergens 
Nut Free
Servings 6 Patties
Ingredients
- 1 tinned tuna drained
- 60 g sweetcorn tinned or frozen
- 1 tbsp mayonnaise
- 1 egg whisked
- 40 g cheese grated
Instructions
- Grease a yorkshire pudding tray with some unsalted butter.
- Mix all of your ingredients together in a bowl.1 tinned tuna, 60 g sweetcorn, 1 tbsp mayonnaise, 1 egg, 40 g cheese
- Spoon the mixture evenly over six compartments of the tray, pressing down to create a disk shape.
- Bake in the oven for 10 minutes at 180 degrees.
Notes
Store any leftover patties in the fridge for 2 days or freeze for up to 3 months.
To freeze, place a piece of baking paper between each patty and place them into a labelled freezer bag.
These can be eaten cold straight from the fridge (or once defrosted), or can be heated up from frozen. To reheat, pop them in the microwave and reheat in 30 second intervals until piping hot all the way through (it should take around 90 – 120 seconds).
Please note; frozen sweetcorn is not ready to eat. If using frozen sweetcorn, cook sweetcorn according to instructions prior to adding to mixture.
Tinned sweetcorn is ready to eat and can be added without any prior cooking. Ensure any tinned sweetcorn leftover from this recipe is transferred to an airtight container in the fridge and used within 2 days.
