Name: Tuna and vegie patties
Prep time: 40 min
Cook time: 27 min
Total time: 67 min
Yield: 1
Ingredients: 1kg red rascal potatoes, peeled, roughly chopped; 2 x 185g cans tuna in oil, drained, flaked; 500.00 ml frozen peas, corn and carrot, thawed; 4 green onions, thinly sliced; 82.50 ml finely chopped fresh flat-leaf parsley leaves; 2 egg yolks; 187.50 ml dried breadcrumbs; 36.80 gm rice bran oil; Salad leaves, to serve; Lemon wedges, to serve; Tartare sauce, to serve

Tuna and vegie patties

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Prep Time:
40 minutes

Cook Time:
27 minutes

Total Time:
67 minutes

Make-ahead freezer meal for easy future dinners, saving time and effort for yourself.

Ingredients:

1kg red rascal potatoes, peeled, roughly chopped
2 x 185g cans tuna in oil, drained, flaked
500.00 ml frozen peas, corn and carrot, thawed
4 green onions, thinly sliced
82.50 ml finely chopped fresh flat-leaf parsley leaves
2 egg yolks
187.50 ml dried breadcrumbs
36.80 gm rice bran oil
Salad leaves, to serve
Lemon wedges, to serve
Tartare sauce, to serve

Instructions:

In a large saucepan, cover the potato with cold water and bring to a boil. Boil for 15 minutes, or until tender. Drain and mash in a bowl. Let it cool completely before using.
Combine tuna, vegetable mixture, onion, parsley, and egg yolks in a bowl. Season with salt and pepper, then mix everything together. Shape 1/3 cup of the mixture into 16 patties. Place breadcrumbs on a plate and coat each patty in breadcrumbs. Freeze half of the patties for later use.
In a large frying pan over medium heat, heat oil. Cook 8 patties in batches, flipping after 3 minutes on each side until golden. Place on a paper towel-lined plate. Serve with salad leaves, lemon wedges, and tartare sauce.

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