Tuna Corn Patties

Ingredients

• 2 cans corn (212 ml each)
• 2 cans tuna in its own juice (about 185 g each)
• 1 tbsp Cornstarch
• 1 tbsp flour
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 350 g cherry tomatoes
• 1 small red onion
• 0.5 bunch Basil
• 3 tbsp olive oil
• 1.5 tbsp white balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 80°C (176°F) with top and bottom heating.

2. 2.

   Drain the corn and tuna well, then blend half of the corn with the tuna.

3. 3.

   Fold in the remaining corn with the cornstarch and flour, season with salt and pepper.

4. 4.

   Heat oil in a pan and use a tablespoon to drop small mounds into the pan. Flatten them, fry for about 2 minutes, flip, and fry another 2 minutes until golden brown.

5. 5.

   Keep the finished patties warm in the preheated oven. Repeat with the remaining tuna‑corn mixture until all is used up.

6. 6.

   Meanwhile, wash and quarter the tomatoes. Peel the onion, dice finely, and mix with the tomatoes.

7. 7.

   Wash the basil, shake dry, pluck the leaves, and finely chop half of them.

8. 8.

   Toss the salad with olive oil and white balsamic vinegar, season with salt and pepper.

9. 9.

   Serve the patties on plates, arrange the tomato salad beside them, and garnish with basil leaves.