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Ingredients
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600g sebago or golden delight potatoes, peeled, cut into 5cm pieces
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425g can tuna in springwater, drained, flaked
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1 brown onion, finely chopped
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1/2 cup pitted black olives, finely chopped
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1 egg, lightly beaten
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2 1/2 tablespoons plain flour
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olive oil cooking spray
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1 cup oven-roasted garlic and onion tomato pasta sauce
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500g steamed green vegetables, to serve
Method
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1Place potatoes in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, covered, for 15 minutes or until tender. Drain. Transfer to a large bowl. Mash until smooth. Allow to cool slightly.
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2Add tuna, onion, olives and egg to the potato. Mix well. Add 2 teaspoons flour and stir until well combined. Divide the mixture into 12 equal portions. Shape into 1.5cm-thick patties.
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3Preheat oven to 160°C. Place remaining flour on a plate. Coat patties in flour, shaking off any excess. Heat a large, non-stick frying pan over medium heat until hot. Spray both sides of patties with oil. Cook patties, in batches, for 4 to 5 minutes each side or until golden and heated through. Place on a baking tray and keep warm in oven.
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4Meanwhile, pour pasta sauce into a saucepan. Bring to the boil over medium heat. Place patties on plates. Spoon over sauce and season with salt and pepper. Serve with steamed vegetables.
Source: taste.com.au
