Tuna and Potato Patties (Print Version)
# Ingredients:
→ Main Ingredients
01 -
200 g potato, peeled and cubed
02 -
425 g can of tuna in oil, drained well
03 -
1 medium brown/yellow onion, finely chopped
04 -
1 egg, lightly beaten
05 -
2 tablespoons flat leaf parsley, finely chopped
06 -
Sea salt and black pepper, to taste
→ Coating & Cooking
07 -
½ cup finely ground cornmeal/polenta, for coating
08 -
¼ cup olive oil, for frying
09 -
Lemon wedges, for serving
# Instructions:
01 -
Place peeled and cubed potatoes in a small saucepan with just enough cold water to cover them. Add ½ teaspoon salt to the water. Bring to a boil over high heat, then reduce to low, cover, and simmer until tender, about 15 minutes. Test with a skewer - it should easily slide into the potato.
02 -
Drain the cooked potatoes and return them to the empty saucepan for a minute or two to dry further in the residual heat. Transfer to a medium bowl and mash with a fork. Add the well-drained tuna and finely chopped onion, then mix together.
03 -
Add the beaten egg and chopped parsley, mixing well until the tuna breaks down to a fairly fine texture. Season to taste with sea salt and freshly ground black pepper.
04 -
Cover the bowl with cling wrap and refrigerate for at least 30 minutes to one hour to allow the mixture to firm up, making it easier to shape.
05 -
Shape the mixture into evenly sized balls (an ice cream scoop works well for consistency), then flatten into patties, pressing firmly with your hands to ensure they hold together.
06 -
Place the polenta/cornmeal on a large plate and coat each patty evenly, then move to a separate plate.
07 -
Heat the olive oil in a large non-stick frying pan until hot but not smoking. Gently add the patties and cook for about 3 minutes on each side until crisp and golden. Avoid moving them around as they're fragile - leave them to cook and firm up, turning only once if possible.
08 -
Serve the tuna patties with lemon wedges and a fresh salad. Alternatively, use them to make delicious burgers with mayonnaise, tomato slices, and shredded lettuce.
# Notes:
01 -
For extra flavor, try adding lemon zest or substituting dill for the parsley.
02 -
If you enjoy spice, add some cayenne pepper or chilli flakes to the mixture.
03 -
These patties freeze well - place cooked, cooled patties in an airtight container with parchment paper between layers.