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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easy and relatively inexpensive lunch or evening meal I've adapted from one I found in the Coles online Autumn recipes. Ideal for using up leftover mashed potatoes. This could also be made with salmon. Macadamia nuts are going to make these so much tastier than most tuna or salmon patties I've eaten. You could, of course, also use other nuts. If you want to serve this with tzatziki, I'd recommend either Tzatziki or Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad). Both are excellent! Ingredients:
425 g tuna in water, drained (approximately 131/2 ounces) |
2 large potatoes, cooked, mashed |
1 onion, minced |
2 garlic cloves, minced |
1 green shallot, chopped |
1 lemon, finely grated, zest only |
1 tablespoon horseradish cream |
1 egg, lightly beaten |
1/4 cup dried breadcrumbs |
160 g macadamia nuts, diced (just over 5 ounces) |
1/4 cup vegetable oil |
Directions:
1. Place the tuna, mashed potato, onion, garlic, shallot, lemon zest, horseradish cream, egg and breadcrumbs in a large bowl; stir to combine all the ingredients; form the mixture into into 8 patties.
2. Spread the diced macadamias out over a clean, flat surface and roll the patties in the nuts, pressing them down so that they are coated evenly.
3. Place the patties on a tray and chill for 15 minutes.
4. Heat the oil in a non-stick frying pan over a medium heat; cook patties for 2 minutes on each side, or until they are a light golden brown.
5. Serve the patties with tartare sauce, tzatziki or your favourite salsa and salad greens.
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