
Tuna & Sweetcorn Noodle Cakes
Brunch Ideas, Easy Lunch Recipes, Phil Vickery, Quick & Easy Recipes
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