Tuna Patties

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.

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🐟 Tuna Patties 🐟

Votes: 1
Rating: 4
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Course

Main Dish

Cuisine

fish, Tuna

Prep Time

30 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 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)

Course Main Dish Cuisine fish, Tuna Prep Time 30 minutes Cook Time 10 minutes Servings people Ingredients 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)

Votes: 1 Rating: 4 You: Rate this recipe!

Instructions

1. 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.
2. 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.

   
3. 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

   
4. 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.

   
5. Crumb the patties by carefully dipping them in the beaten egg and then into the bread crumbs.

   
6. 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.
7. 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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