Baked crumbed tuna and spinach patties

If you want something tasty but without putting in all the effort, why not try these super simple baked fish patties. With just a few easy and super cheap ingredients, these tuna and spinach patties are the perfect mid-week treat.

Not only are they good for the bank, but they’re also good for your insides with lots of protein packed inside and the patties being baked in the oven rather than deep fried. Serve these up with a fresh garden salad and you’re good to go!

Ingredients

• 2 golden Delight potatoes, peeled, coarsely chopped
• 60ml (1/4 cup) milk
• 250g frozen spinach, thawed, excess liquid removed
• 185g can tuna in springwater, drained, flaked
• 25g (1/4 cup) coarsely grated cheddar
• 1 shallot, trimmed, thinly sliced
• 1 teaspoon finely grated lemon rind
• 3 eggs
• Plain flour, to dust
• 180g (2 cups) dried multigrain breadcrumbs
• Light olive oil spray
• Tomato Sauce, to serve

Method

1. Preheat oven to 180C. Line a baking tray with non-stick baking paper. Cook the potato in a saucepan of salted boiling water for 12 minutes or until tender. Drain and return to the pan. Add 1 tablespoon of the milk. Use a potato masher to mash until smooth. Transfer to a large bowl and set aside for 5 minutes to cool.
2. Add the spinach, tuna, cheddar, shallot, lemon rind and 1 egg to the potato. Season with salt and pepper and stir to combine.
3. Whisk the remaining milk and eggs in a bowl. Place the flour and breadcrumbs on separate plates. Shape 2 tablespoonfuls of potato mixture into a pattie. Repeat with remaining potato mixture to make 16 patties. Dip 1 pattie in the flour to coat. Shake off excess flour. Dip in egg mixture then in breadcrumbs to coat. Place the pattie onto the prepared tray. Repeat with the remaining patties, flour, egg mixture and breadcrumbs.
4. Spray patties with oil. Bake for 20 minutes or until golden. Serve the patties with tomato sauce.