- 0:40 Prep
- 0:27 Cook
- Makes 16
- Easy
Here’s a recipe made for making and freezing, then thawing and enjoying on another night – less work and more ‘me’ time!
Ingredients
- 1kg red rascal potatoes, peeled, roughly chopped
- 2 x 185g cans tuna in oil, drained, flaked
- 2 cups frozen peas, corn and carrot, thawed
- 4 green onions, thinly sliced
- 1/3 cup finely chopped fresh flat-leaf parsley leaves
- 2 egg yolks
- 3/4 cup dried breadcrumbs
- 2 tablespoons rice bran oil
- Salad leaves, to serve
- Lemon wedges, to serve
- Tartare sauce, to serve
Method
- Step 1Place potato in a large saucepan. Cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. Mash in a bowl. Set aside to cool completely.
- Step 2Add tuna, vegetable mixture, onion, parsley and egg yolks. Season with salt and pepper. Stir to combine. Using 1/3 cup mixture at a time, shape into 16 patties. Place breadcrumbs on a plate. Coat patties in breadcrumbs (freeze 8 patties – see note).
- Step 3Heat oil in a large frying pan over medium heat. Cook 8 patties, in batches, for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Serve with salad leaves, lemon wedges and tartare sauce.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1833 kj
Energy
28.6g
Fat Total
4.9g
Saturated Fat
4.9g
Fibre
14.8g
Protein
78mg
Cholesterol
293mg
Sodium
28.2g
Carbs (total)
All nutrition values are per serve
Notes
Makes 8 to serve now plus 8 to freeze.
To freeze: Wrap 8 patties individually in plastic wrap at end of step 2. Place in an airtight container. Freeze for up to 3 months.
To thaw: Thaw in fridge overnight. To cook: Follow step 3, using 2 tablespoons rice bran oil.
Super saver: Use 2 x 185g cans tuna in springwater instead of oil and save around $1.72 in total.
- Author: Liz Macri
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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