Ingredients
1 cup leftover mashed potato
Preferably with no added milk or butter.
400g tinned tuna
drained
½ cup feta
crumbled
4 bread
ends of loaf, crumbed in a food processor
2 tbsp sundried tomato pesto
1 clove garlic
crushed
1 tbsp lemon zest
finely chopped
2 eggs
lightly beaten
1/2 lemon
juice of
2 tbsp olive oil
Equipment
- 1 Mixing bowl
- 1 Food processor
- 1 Frying pan
Instructions
- Combine mashed potatoes, tuna, feta, half of the breadcrumbs, sundried tomato pesto, garlic, lemon zest, eggs and juice in a bowl.
- Roll mixture into golf-ball sized patties, flatten slightly and coat with the remaining breadcrumbs.
- Heat olive oil in a frying pan. Gently cook tuna patties until golden on both sides.
- Serve with salad or veggies.
Notes
Tip
It is best to use mashed potato with no added milk or butter. This will make the mix hold together firmly.
Tip
You can make up these patties and place them in the fridge to set for a while before cooking.
