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Tuna and pea potato patties
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Prep Time:
55 minutes
Cook Time:
35 minutes
Total Time:
90 minutes
Try these flavorful tuna and pea potato patties with tangy tartare sauce and zesty lemon for a delicious twist on fish and chips.
Ingredients:
  • 700g sebago potatoes, peeled, chopped
  • 425g can tuna in springwater, drained
  • 82.50 ml frozen peas
  • 62.50 ml chopped fresh chives, plus extra to serve
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml chopped fresh dill, plus extra to serve
  • 2 tsp finely grated lemon rind
  • 1 garlic clove, crushed
  • 125.00 ml plain flour
  • 1 egg, lightly beaten
  • 187.50 ml panko breadcrumbs
  • Extra virgin olive oil, for shallow-frying
  • Tartare sauce, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan, cook the potato in water until tender. Drain well, then roughy mash in the pan and let cool.
  • In a large bowl, mix together tuna, peas, chives, parsley, dill, lemon rind, garlic, potato, flour, egg, salt, and pepper until well combined. Shape ¹⁄³ cup of the mixture into a patty, coat lightly in breadcrumbs, and place on a tray. Repeat with the remaining mixture. Chill in the refrigerator for 30 minutes.
  • - Heat oil in a large frying pan over medium-high heat. - Cook patties in 3 batches for 4 minutes on each side until golden and heated through. - Drain on paper towel. - Serve warm or cold, topped with extra chives and dill, and accompanied by tartare sauce and lemon wedges.

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