Baked Tuna Fritters

Tuna and cheese baked into a delicious spongey fritter


  • 1 tin tuna in spring water
  • 90g of self-raising flour*(or Gluten free flour)
  • 70ml of whole milk (cows or plant based*)
  • 2 eggs (can sub for 2 flax eggs which would be 2 tbsp of ground linseed and 5 tbsp of water)
  • 1tsp of baking powder
  • 200g tinned sweetcorn (drained)
  • 60g of grated cheddar cheese** (optional or Dairy free alternatives)


Add all of the ingredients to a bowl and stir till combined.

Pour into a lined baking tray with non stick paper, spread out evenly till approx 1cm thick, then bake for 15-20 minutes at 200d/400f till puffed up and golden and crispy on top.

Use a pizza cutter to cut into squares before serving.

Suitable from 6 months. Cut into strips if serving to babies under a year old. Store in the fridge for a couple of days. These fritters also freeze well for up to 3 months. Store with a piece of baking paper in between each fritter to prevent them sticking together. Bung in the microwave from frozen for 2 minutes till piping hot.

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