- 500g Desiree potatoes, peeled, cut into 3cm pieces (see note)
- 425g can tuna in springwater, drained, flaked
- 1 small red capsicum, halved, seeded, finely chopped
- 6 shallots, trimmed, finely chopped
- 2 tablespoons chopped fresh continental parsley
- 1 teaspoon finely grated lemon rind
- 40g (1/4 cup) plain flour
- 1 egg, lightly whisked
- 135g (1 1/2 cups) mixed-grain dried (packaged) breadcrumbs
- Olive oil spray
- 250g (1 cup) low-fat Greek-style yoghurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh continental parsley
- 1 teaspoon capers, rinsed, drained, finely chopped
- Step 1To make the yoghurt tartare, combine the yoghurt, lemon juice, parsley and capers in a small bowl.
- Step 2Cook the potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to the pan. Coarsely mash. Set aside to cool.
- Step 3Combine the potato, tuna, capsicum, shallot, parsley and lemon rind in a large bowl. Divide into 8 portions. Shape each portion into a 2cm-thick patty. Cover and place in the fridge for 30 minutes or until firm.
- Step 4Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the flour, egg and breadcrumbs in separate shallow dishes. Season the flour with pepper. Dip the patties, 1 at a time, in the flour and shake off excess. Dip in the egg, then in the breadcrumbs, pressing firmly to coat.
- Step 5Place the patties on the prepared tray and spray lightly with oil. Cook for 20 minutes or until golden. Serve patties with the yoghurt tartare.
- High protein
- Low fat
- Low kilojoule
If desiree potatoes are unavailable, use Red Rascal potatoes.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste