Hot Potato Cakes With a Twist, and Fresh Tomato Sau

Name: Hot Potato Cakes With a Twist, and Fresh Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g cooked desiree potatoes, peeled and mashed; 2 eggs; 1 (95 g) can sweet corn; 1 cup of cooked broccoli floret; 1 (95 g) can tuna, drained and flaked; 1 small cooked chicken breast, chopped; 1 cup plain flour; 2 cups corn flakes, crushed; oil, for shallow frying; fresh tomato sauce (if you so desire); 1 tablespoon olive oil; 1 onion, finely chopped; 2 medium roma tomatoes, skinned and deseeded; 1 tablespoon brown sugar; 1 (400 g) can crushed tomatoes; 1 teaspoon white vinegar; 1 tablespoon cornflour; 2 tablespoons cold water

Servings: persons

400 g cooked desiree potatoes, peeled and mashed
2 eggs
1 (95 g) can sweet corn
1 cup of cooked broccoli floret
1 (95 g) can tuna, drained and flaked
1 small cooked chicken breast, chopped
1 cup plain flour
2 cups corn flakes, crushed
oil, for shallow frying
fresh tomato sauce (if you so desire)
1 tablespoon olive oil
1 onion, finely chopped
2 medium roma tomatoes, skinned and deseeded
1 tablespoon brown sugar
1 (400 g) can crushed tomatoes
1 teaspoon white vinegar
1 tablespoon cornflour
2 tablespoons cold water

1
Combine mashed potatoes, eggs, sweet corn and broccoli and mix well.
2
Divide mixture into two small bowls.
3
Fold tuna into one of the bowls and chicken into the other; mix well.
4
Dust hands with flour and shape mixture into 5cm balls.
5
Roll balls through the remaining flour, shaking off excess and then dip into whisked eggs.
6
Finally pass through the cornflakes to coat evenly.
7
Press down gently to form a disc shape.
8
Heat oil in frying pan over medium heat and cook hot cakes for 2 minutes each side until crispy and golden.
9
Remove and drain on paper towel.
10
For the tomato sauce: Heat oil in the pan and cook onion for 1-2 minutes or until softened.
11
Add chopped tomatoes and cook for a further 5 mins; add sugar and vinegar and mix well.
12
Stir in canned tomatoes and simmer for 10 minutes.
13
Mix cornflour and water together to form a paste and add to tomato sauce; bring to the boil and cook until sauce is thickened.
14
Cool mixture slightly and puree with a stick blender until smooth.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 400 g cooked desiree potatoes, peeled and mashed, 2 eggs, 1 (95 g) can sweet corn, 1 cup of cooked broccoli floret, and more.

Yes, Hot Potato Cakes With a Twist, and Fresh Tomato Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hot Potato Cakes With a Twist, and Fresh Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions