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Tuna sweetcorn burgers

A low-fat alternative to beef burgers and every bit as tasty. Try a salsa with chilli in for an added kick

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 262
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 5
  • Protein 22
  • Fat 11
  • Fibre 1
  • Salt 0.87

Nutrition per serving

  • Calories 262
  • Carbohydrates 21
  • Saturated Fat 3
  • Sugar 5
  • Protein 22
  • Fat 11
  • Fibre 1
  • Salt 0.87

Ingredients

  • 85g white bread, torn into pieces
  • 198g can sweetcorn, drained
  • 2 x 185g 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

Tip

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

  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.

  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.

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