These patties are a classic recipe that’s been around for years. The tuna mix is made all the more tasty thanks to the addition of sweet corn, potatoes, herbs and a little horseradish for good measure.
It’s as simple as mix and mould, with the patties rolled in breadcrumbs to create a lovely crunchy coating.
Shallow fry until they’re crispy and golden and then serve immediately with steamed veg or a side salad. They’re great for lunch the next day, too — just zap them in the microwave for about 45 seconds and enjoy!
- 750g potatoes, peeled, quartered
- 425g can tuna, drained
- 125g can sweetcorn, drained
- 1/2 cup chopped parsley
- 2 spring onions, finely sliced
- 1 tablespoon horseradish cream
- 1/2 cup plain flour
- 2 eggs, beaten
- 2 cups dried breadcrumbs
- Oil, for shallow frying
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1. Cook potatoes in large saucepan of boiling salted water 15-20 minutes. Drain and set aside in colander 5 minutes. Tip into a bowl, season and mash well.
2. Stir in tuna, sweetcorn, parsley, onions, horseradish, and season. Shape into patties. Arrange on a tray. Chill for 20 minutes until cold and firm.
3. Dip each patty into flour, shaking off excess. Coat in egg then breadcrumbs, pressing firmly. Chill 15 minutes.
4. In a large frying pan, heat oil on medium. Shallow-fry patties in two batches, 2-3 minutes each side, until golden. Drain on paper towel. Serve with salad of choice and lemon wedges.