Ingredients
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4 sebago potatoes, peeled
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425g can tuna, in brine or spring water, drained
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1 egg
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1 carrot, grated
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1 celery stick, finely sliced
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Plain flour, to dust
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Oil, to fry
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Side salad, to serve
Method
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1Cook the potatoes in a saucepan of boiling water until tender. Drain and mash.
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2In a bowl combine the tuna, mashed potato and egg. Stir in the carrot and celery.
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3Place some flour on a plate. Divide the mixture into 8 portions. Shape each portion into a patty. Coat both sides lightly in the flour.
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4Heat a little oil in a frying pan over a medium heat. In batches, cook the patties for 3-4 minutes each side or until golden. Transfer to a plate lined with paper towel to drain. Serve with a side salad.
Source: taste.com.au
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