The Humble Tuna patty is no longer old school with the addition of some spring onion and plenty of chopped fresh herbs. For a delicious mid-week meal, try my revamped Tuna Patty with a pennysmenu side or salad.
|Prep Time||30 minutes|
|Cook Time||10 minutes|
- 1 210g can of tuna drained
- 2 medium waxy potatoes
- 3 small spring onions finely sliced (use the entire onion)
- 1 large handful fresh parsley coarsley chopped
- 2 beaten eggs 1 for the patties, 1 for crumbing
- 1 cup dried bead crumbs
- 1/2 tsp white pepper
- canola or vegetable for shallow frying
- 1 tbs chives finely chopped (optional)
- Peel and quarter the potatoes. Boil until only just cooked through. Drain and break up with a fork until it is partially mashed but a little chunky as this will enhance the texture of the patty. Refrigerate the potato until cold.
- Break up the drained tuna with a fork and add to the potato with the finely sliced spring onion, chopped parsley, 1 beaten egg and the pepper. Gently combine, once again, leaving the mixture a little chunky. If you have the time refrigerate for half an hour to make it easier when forming the patties.
- With slightly wet hands, divide the mixture into 4 or 5 balls. Keeping your hands wet, flatten each ball slightly and gently shape into patties with as smooth a surface as possible . The patties will hole their shape while cooking if they have no cracks
- Place the prepared patties on a large plate, cover with cling film and refrigerate for at least half an hour. This will help to keep the patty shape when you crumb them.
- Crumb the patties by carefully dipping them in the beaten egg and then into the bread crumbs.
- Cover the base of a non-stick pan with approximately 1cm of oil. Gently shallow fry each side of the patty for 5 to 7 minutes.
- Drain on absorbent paper and serve with pennysmenu Chinese Iceberg Salad or some pennysmenu Mixed Leaf and Asparagus Salad and a wedge of lemon.
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