Prep time 15 mins Cooking time 10 mins Makes 10
2x175g canned tuna, drained 6 spring onions, chopped 200g canned whole kernel sweet corn, drained 2 tsp fresh lemon juice 3 eggs, whisked 160ml cake flour ½ tsp salt Oil, for shallow frying Mix the tuna, spring onions and sweet corn. Season with pepper to taste and lemon juice. Add eggs, flour and salt. Mix lightly. Heat enough oil and drop large spoonfuls of the batter into the pan. Fry until brown on both sides and cooked inside. Serve with a green salad and a dipping sauce.