As summer approaches the meals get lighter and tuna patties are the perfect accompaniment to a fresh garden salad. I'm a big fan of patties of all sorts and I regular make vegetable patties, meat patties, tuna patties or chick pea patties to serve alongside a selection of great salads. I will be uploading plenty of salad recipes soon as the weather in the Southern Hemisphere is warming up and it's time for alfresco dining. This is my favourite time of the year as we linger longer out on the back deck, talking well into the late sunset before meandering inside to finish our various tasks. Summer is such a time of togetherness and good food is central to those memories.
250g potatoes, cooked, mashed and cooled
425g tin tuna in brine, drained and flaked
2 tablespoons chopped fresh parsley or coriander
1 tablespoon milk
½ cup plain flour
¾ cup breadcrumbs
Oil for shallow frying
In a large bowl, mix the mashed potato, tuna and parsley until fully combined. Season with salt and pepper. Shape the mixture into 8 patties. Place tuna patties on a plate and refrigerate for 30 minutes.
Beat eggs and milk together in a bowl and put breadcrumbs and flour on separate plates.
Coat each patty in flour, egg and breadcrumbs. Heat the oil over medium heat. Shallow fry patties for 2 minutes each side until golden. Drain on paper towel.
Serve with lemon wedges and fresh salad or on a burger roll with salad.
· Substitute mashed potato with mashed pumpkin or sweet potato.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.