<div align="center"> <h2> </h2> </div> <div align="center"> <h2> </h2> <h2><span style="color: #ff0000"> </span></h2> <h2><span style="color: #ff0000">TUNA &amp; SWEETCORN NUGGETS</span></h2> </div>

&lt;div align=&quot;center&quot;&gt; &lt;h2&gt; &lt;/h2&gt; &lt;/div&gt; &lt;div align=&quot;center&quot;&gt; &lt;h2&gt; &lt;/h2&gt; &lt;h2&gt;&lt;span style=&quot;color: #ff0000&quot;&gt; &lt;/span&gt;&lt;/h2&gt; &lt;h2&gt;&lt;span style=&quot;color: #ff0000&quot;&gt;TUNA &amp;amp; SWEETCORN NUGGETS&lt;/span&gt;&lt;/h2&gt; &lt;/div&gt;
Takes: 25 mins
Serves: 4
  • 150g (5oz) plain flour
  • 1 medium egg
  • 150ml (¼pt) semi-skimmed milk
  • Salt and pepper
  • 400g can tuna chunks in spring water, drained
  • 326g can sweetcorn in water, drained
  • 6tbsp sunflower oil
  • Broccoli, to serve
  • Tomato ketchup, for dipping

Money Saving Tip

Instead of making the batter you can mix the tuna and sweetcorn with some leftover mashed potatoes.

Step by Step

Place the flour in a bowl, add the egg and one-third of the milk. Season with salt and pepper and whisk together. Gradually whisk in remaining milk to make a smooth batter. Stir in the tuna and sweetcorn.

Heat the oil in a large frying pan. Add a dessertspoonful of the mixture and cook for 2-3 minutes until golden and set. Turn and cook for a further 2-3 minutes. Remove from the pan and keep warm. Repeat with the remaining mixture. Serve hot with broccoli and tomato ketchup for dipping.

Cookery query? email: Lucy Blackwell, lucy.blackwell@bauer.co.uk, or write to Lucy Blackwell Cookery that's life!, 4th Floor, Academic House, 24-28 Oval Road, London NW1 7DT

Now check out this week's that's life for more recipes