Ingredients
300g Baby potatoes
425g Canned tuna in spring water
1/2 Brown onion
1/2 Tbsp Garlic powder
1 tsp Lemon juice
1 Egg
2 handfuls Fresh italian parsley
1/4 cup Panko bread crumbs
2 Tbsp Extra virgin olive oil
1 1/2 Tbsp Lite mayonnaise
Methods
Wash and peel the potatoes, then cut into squares.
Boil in a large pot until soft, around 10-15 minutes.
Drain the potatoes then return them to the pan. Mash, and allow to cool.
Drain the tuna and finely chop the spring onion and parsley.
Add the tuna, spring onion, egg, parsley, 3/4 of the lemon juice and garlic powder to the pot with the potatoes. Season well with salt and pepper.
Shape into patties, then place in the fridge for 10-15 minutes to set before gently coating in the breadcrumbs.
Heat a pan with the olive oil and cook for 3-4 minutes each side or until golden. Serve with lite mayonnaise and the remaining lemon juice. Enjoy!
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