In a medium bowl combine Edgell Instant Mash and boiling water, stir until smooth.
Stir in drained John West Tuna, sweet chilli sauce, Edgell Super Sweet Corn and season with salt and pepper, refrigerate until firm.
Divide the mixture into 8 and form into cakes. Lightly coat fish cakes in plain flour, egg and breadcrumbs. Refrigerate for at least one hour or until required.
Shallow fry in hot oil or cook on a barbecue until golden brown. Serve with sweet chilli sauce.