Cabbage, tuna and corn fritters

Preparation time: 15 minutes
Cooking time: 20 minutes
Makes: 20 fritters
Storage: Store covered in the fridge – suitable for freezing


  • 180g tin tuna in springwater, drained
  • 0.25 cabbage, thinly shredded
  • 310g tin creamed corn
  • 1 small onion, finely diced
  • 1/3 cup self raising flour
  • 2 eggs, lightly beaten
  • 0.25 cup reduced fat milk
  • Canola/olive oil spray   


  1. Put all ingredients in a large bowl, mix well and allow to stand for 10 minutes
  2. Heat a non-stick frypan over a medium heat and spray with oil
  3. Place tablespoons of the mixture in the heated frying pan
  4. Fry until golden on both sides
  5. Serve with sweet chilli sauce

For a smoother texture, blend the mixture in a food processor before frying.

Read more about the health benefits of tuna for your liver.