Tuna, Red Pepper and Leek Corncakes

Ingredients

• 400g sweet potatoes, peeled and chopped
• 2 red peppers, diced
• 2 garlic cloves, crushed
• 2 leeks, finely sliced
• 2 x cans tuna, drained
• 30g frozen sweetcorn
• 1 tbsp freshly chopped parsley
• 1 tbsp freshly chopped chives
• 1 tbsp mango chutney
• 50g coarse polenta

Cooking Instructions

1. Boil the potatoes in a large pan of water until soft, drain and mash well and transfer to a large mixing bowl.
2. Dry-fry the peppers, garlic and leeks until soft in a non-stick saucepan.
3. Add to the potatoes and season with salt and black pepper. Mix in the herbs and mango chutney.
4. Mix the ingredients together adding the tuna and sweetcorn.
5. Divide the mixture into 4 and shape into cakes using a palette knife. Press the cakes into the polenta coating all sides.
6. Preheat a non-stick frying pan and dry the cakes for 8-10 minutes on each side.
7. Serve hot with additional mango chutney and a selection of fresh vegetables.

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