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Potato, corn & tuna patties
Potato, corn & tuna patties
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate your lunch with these vibrant fishcakes packed with carrots, celery, and corn for added flavor and texture.
Ingredients:
  • 500g potatoes (such as desiree), peeled, coarsely chopped
  • 1 x 185g can Tuna In Oil, drained, flaked
  • 1 celery stick, ends trimmed, finely chopped
  • 1 carrot, peeled, finely chopped
  • 100g (1/2 cup) fresh or drained canned corn kernels
  • 40.00 ml chopped fresh continental parsley
  • 1 egg yolk
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 36.40 gm olive oil
  • Sweet chilli sauce, to serve
  • Salad leaves, to serve
Instructions:
  • Steam the potato until tender over simmering water. Place in a large heatproof bowl and mash until smooth. Allow it to cool slightly, then cover and refrigerate for 1 hour to chill.
  • Combine tuna, celery, carrot, corn, parsley, and egg yolk with the mash. Season generously with salt and pepper and mix until fully incorporated.
  • Shape the mixture into 12 patties and coat them evenly with breadcrumbs on a plate.
  • 1. Heat oil in a frying pan over medium heat. Cook patties for 3 minutes on each side until golden. Place on a plate lined with paper towel. Repeat with remaining patties in two more batches.
  • Present the patties alongside a side of sweet chili sauce and a bed of fresh salad leaves.

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