250g (1 large) potatoes
425g tin tuna
2 tablespoons chopped fresh parsley
1 tablespoon milk
¼ cup plain flour
¾ cup dried breadcrumbs
3 tablespoons vegetable oil
Directions to Cook:
Peel, boil and mash potatoes (don’t add any milk or butter). Drain tuna.
In a large mixing bowl, combine the mashed potato, tuna and parsley (mash together with a fork to mix well). 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. Put flour in a separate bowl and breadcrumbs in a third bowl. Coat each patty in flour, dip in egg ix and coat in breadcrumbs.
Heat the oil over medium heat. Shallow fry patties for 2 minutes each side until golden and warmed through. Drain on paper towel.
Serve with lemon wedges and fresh salad or on a burger roll or bread wrap with salad and mayonnaise.
* Substitute tuna with tinned salmon.
* Substitute mashed potato with mashed pumpkin or sweet potato.
* Substitute parsley with chopped fresh coriander.
NOTE: Patties don’t need to be crumbed. They can just be dusted in flour and shallow fried, but they are delicious crumbed!
Gluten Free Variation:
Substitute Orgran Gluten Free Plain flour directly. Substitute breadcrumbs with Casalere Gluten Free Rice Crumbs.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench.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.