Tuna-corn cakes, made with pantry staples. Click through for recipe!

No matter how empty my fridge is – no matter how badly I need to make a grocery run – I seem to always have a can of tuna on hand.

Come to think of it, there are a few food items I almost always seem to have stocked in my fridge or pantry:

  • Eggs
  • Oatmeal
  • Breadcrumbs
  • Onions
  • Frozen corn
  • Potatoes

This particular recipe uses most of those pantry staples (tuna, eggs, breadcrumbs, onions, frozen corn). And these ingredients come together in the most perfect way.

Tuna-corn cakes recipe, made with pantry staples. Repin to save!

About The Recipe

These tuna-corn cakes are along the line of tuna melts, minus the cheese and the bread. For a more substantial meal, you could put one of these cakes on a bun with a little mayo.

Take it from me, these are super delicious. I topped them with a bit of sweet chili sauce, but I imagine some spicy Sriracha mayonnaise would also be good.

They freeze well and are great for an on-the-go snack or light meal. Check out the original recipe here.

Check out this similar recipe, using salmon instead of tuna: Easy salmon patties

A low-carb, paleo-friendly option: Tuna melts in a bowl

The best tuna salad ever? Check out this punched-up tuna salad recipe.

Tuna-corn cakes, made with pantry staples. Click through for recipe!

Tuna Corn Cakes

Yield: 6 tuna corn cakes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

I used fire-roasted corn when I made these. You could also throw in some chopped green or red pepper or hot peppers for extra spiciness.

Ingredients

  • Two 5-ounce cans water-packed tuna
  • 1 small yellow onion, chopped
  • 3 green onions, chopped
  • 1 cup frozen sweet corn
  • 3 eggs, slightly beaten
  • 1/2 cup breadcrumbs or panko breadcrumbs
  • Salt and pepper, to taste
  • Garlic powder and/or cayenne pepper, to taste
  • Oil, for frying

Instructions

  1. In a mixing bowl, combine tuna, onion, green onion, and corn. Mix in beaten eggs. Add breadcrumbs, salt and pepper, and optional spices and mix until combined.
  2. Take about 1/4 cup of the tuna mixture and form into balls. Heat about a tablespoon of oil in a large frying pan over medium-high heat. Place balls in frying pan. Press down on each ball to flatten into a patty. Fry until golden brown on one side; flip and repeat.
  3. Place cooked patties on a paper towel before serving to remove excess oil. Serve with sweet chili sauce, Sriracha mayonnaise, or another sauce of your choosing.

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