250g (1 large) potatoes
425g tin tuna
2 tablespoons chopped fresh parsley
1 tablespoon milk
¼ cup plain flour
¾ cup dried breadcrumbs
3 tablespoons vegetable oil
Directions to Cook:
Peel, boil and mash potatoes (don’t add any milk or butter). Drain tuna.
In a large mixing bowl, combine the mashed potato, tuna and parsley (mash together with a fork to mix well). Shape the mixture into 8 patties. Place tuna patties on a plate and refrigerate for 30 minutes.
Beat eggs and milk together in a bowl. Put flour in a separate bowl and breadcrumbs in a third bowl. Coat each patty in flour, dip in egg ix and coat in breadcrumbs.
Heat the oil over medium heat. Shallow fry patties for 2 minutes each side until golden and warmed through. Drain on paper towel.
Serve with lemon wedges and fresh salad or on a burger roll or bread wrap with salad and mayonnaise.
* Substitute tuna with tinned salmon.
* Substitute mashed potato with mashed pumpkin or sweet potato.
* Substitute parsley with chopped fresh coriander.
NOTE: Patties don’t need to be crumbed. They can just be dusted in flour and shallow fried, but they are delicious crumbed!
Gluten Free Variation:
Substitute Orgran Gluten Free Plain flour directly. Substitute breadcrumbs with Casalere Gluten Free Rice Crumbs.
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