Party-perfect​ potato patties


 

Makes 8 patties​​
  • 4 cooked potato (180gm)
  • 2 tbsp spring onions, head only, finely chopped
  • 3 tbsp corn kennel
  • 1 egg yolk, raw
  • 80 gm canned tuna in water, drained
  • Pinch salt and pepper
  • 2 tbsp flour
  • 1 whole egg, beaten lightly
  • 1 cup polyunsaturated oil

 

Method

  1. Boil potato in water. When cooked, remove the skin and mash.
  2. Add canned tuna, spring onion, egg yolk, corn kennel, and whole egg, pinch of salt and dash of pepper. Mix well and shape into patties.
  3. Dust in flour lightly, dip in egg wash and lastly in flour. Shake off excess flour
  4. Heat teffron coated fry pan, add oil and pan-fry to golden crispy.
  5. Remove and rest on kitchen paper to absorb excess oil
  6. Serve with tomato sauce

Nutrition Tips

We use tuna in water for this recipe instead of tuna in brine and oil.  It's a healthier option (which carries the Healthier Choice Symbol). 

Products with the 'Healthier Choice' symbol are lower in fat, saturated fat and sodium. Some are also higher in dietary fibre and calcium compared with products in similar categories.

Chef's Tips

You may wish to replace canned tuna with 80g of cooked chicken (minced or finely chopped) or an additional hard-boiled eggs (mashed).
Cooked patties can also be kept refrigerated for a few days. To re-heat, just fry again lightly.

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