Potato, Corn & Tuna Patties
2013-01-17- Cuisine: Continental, Kids & Babies
- Course: Main Course
- Skill Level: Easy
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.
Ingredients:
- 500g potatoes , 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
Method:
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.
Recipe Comments
Post A Comment
Average Member Rating
(0 / 5)
0 people rated this recipe
Related Recipes:
-
Meatballs with Chutney
-
Potato Frittata
-
Vegetable-Loaded Pasta Bake
-
French Onion Beef Short Ribs
-
Crispy Honey-Mustard Pork Chops
posted by Erfan on February 12, 2013
Munch your celery sticks on that thought.
posted by sethburger on March 26, 2013
Breakfast – 1 small glass of boiled water (cooled down)
Snack – None
Lunch – 2 slices of cucumber, and 1 can of diet coca cola
Snack – None
Dinner – 2 steamed celery sticks.
I am trying to cut fat,salt, sugar, carbs, caffeine and other junk out of my life.