Potato, corn, & tuna patties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
750 grams potatoes, peeled, coarsely chopped280 grams canned tuna in water, drained and flaked (weight is tuna after draining. I used a 425g tin)1 1/2 celery sticks, ends trimmed, finely chopped2 carrots, peeled, finely chopped150 grams fresh or drained canned corn kernels4 tablespoons chopped fresh parsley2 egg yolks120 grams dried (packaged) breadcrumbs2 tbsp olive oilSweet chili sauce, to serveSalad leaves, to serve
1. Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
2. Add the tuna, celery, carrot, corn, parsley, and egg yolk to the mash. Season with salt and pepper and stir until well combined.
3. Divide mixture into 18 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
4. Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes on each side until golden. Transfer to a plate lined with paper towels. Repeat with remaining patties.
5. Serve patties as a side dish or with sweet chili sauce and salad leaves.
Freezing tip: Cool, wrap each patty in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Makes 18 patties.
Number of Servings: 18
Recipe submitted by SparkPeople user SIMONFOWLER.
2. Add the tuna, celery, carrot, corn, parsley, and egg yolk to the mash. Season with salt and pepper and stir until well combined.
3. Divide mixture into 18 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
4. Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes on each side until golden. Transfer to a plate lined with paper towels. Repeat with remaining patties.
5. Serve patties as a side dish or with sweet chili sauce and salad leaves.
Freezing tip: Cool, wrap each patty in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge.
Makes 18 patties.
Number of Servings: 18
Recipe submitted by SparkPeople user SIMONFOWLER.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 2.7 g
- Cholesterol: 27.4 mg
- Sodium: 134.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.0 g
- Protein: 7.6 g
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