Saturday, 24 January 2015

Tuna cakes

This is a great recipe to use up leftover mashed potato. These were really tasty. Putting the grated Parmesan in the bread crumb mix makes them go delicious & crunchy when cooked. Great for lunch or a light dinner. The ingredients photo only has 1 egg but I found I needed another when it came time to form the mixture. Pretty simple with minimal ingredients makes them a great camping option. Kids would like these ones too. 

Tuna Cakes

- 2 cups of mashed potato
- 2,185gram tins of tuna
- 1/4 of a red onion finely diced (spring onion would be great as well)
- 3/4 of a cup of frozen peas & corn
- 2 eggs
- salt & pepper
- 2 cups of multigrain breadcrumbs (normal are fine as well)
- 2 tablespoons of finely grated Parmesan cheese 
- canola oil for frying
- sweet chilli sauce to serve

- in a bowl combine the breadcrumbs, Parmesan cheese & some salt & pepper & set aside

- in another bowl combine the potato, drained tuna, peas & corn, onion, eggs & some salt & pepper

- mix until thoroughly combined

- wet your hands & shape mixture into patties

- once all patties are made, place them in the bowl with the breadcrumb mixture & coat them all over. 

- heat your pan over a medium heat & add enough oil to coat the bottom on the pan. 

- fry your patties in batches so you don't overcrowd the pan. 

- Turn them about. 4 times making sure they don't burn. 

- You want to get them crunchy on the outside & warm in the middle. 

- remove from pan & drain on paper towel. 
- serve with your favourite dipping sauce. We did sweet chilli sauce but mayo would be good as well. 

These can be served as they are or made  into a complete meal with some more veggies or salad. You could also make them smaller sized & put them in a wrap with some salad. Yum. 

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