Potato, Corn & Tuna Patties

Nuvita Biscuits

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.


  • 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


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

  1. posted by Erfan on Feb 12, 2013

    Munch your celery sticks on that thought.

  2. posted by sethburger on Mar 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.

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