|Photo: Potato, corn & tuna patties recipe
Photography by Rob Palmer & Mark O’Meara
Whether it’s for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Potato, corn & tuna patties recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!
If you’re packing a lunch box today, don’t go past these fishcakes which include carrot, celery and corn to give them extra goodness, colour and crunch.
Preparation Time 15 – 75 minutes
Cooking Time 35 minutes
500g potatoes (such as desiree), peeled, coarsely chopped
1 x 185g can tuna in oil, drained, flaked
1 celery stick, ends trimmed, finely chopped
1 carrot, peeled, finely chopped
100g (1/2 cup) fresh or drained canned corn kernels
2 tbs chopped fresh continental parsley
1 egg yolk
90g (1 cup) dried (packaged) breadcrumbs
2 tbs olive oil
Sweet chilli sauce, to serve
Salad leaves, to serve
Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
Add the tuna, celery, carrot, corn, parsley and egg yolk to the mash. Season with salt and pepper and stir until well combined.
Divide mixture into 12 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
Serve patties with sweet chilli sauce and salad leaves.
Freezing tip: Cool. Wrap each patty in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in fridge.
Good Taste – February 2008, Page 59
Recipe by Chrissy Freer
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