These surprisingly easy, quick, and convenient
tuna potato patties are delicious and straightforward.
It has a crispy, golden outside and tender
on the inside. The addition of fresh
coriander leaves, spring onions, and red onions elevates a canned plain tuna to
something exceptional. These tuna potato patties go well with poached eggs,
green salads, baked red beans and can be eaten for lunch, dinner or even
brunch. The process goes quickly. Simple ingredients are used. It is quick to
prepare, efficient, and wholesome. I pan-fried my patties; you may bake it or
air-fried it.
Try these tuna potato patties if
you're getting tired of tuna sandwiches. Feel free to switch up the filling;
perhaps you'd prefer to use ground chicken or pork instead of tuna. Before
adding the meat to the mashed potatoes, the meat must be cooked in a pan. I chose
canned tuna because it was already cooked. I can therefore omit the step of pan
frying the meat. Make sure the mashed potatoes are COLD before adding
the tuna to them. Warm mash won't help in this situation. Do not panic if the
mixture seems too wet; once the patties are cooled in the refrigerator, they
will firm up well and you will be able to fry them easily.
I'm using canned tuna that has been
packed in water because it's lower in calories and fat. Don't forget to drain
the water from canned tuna if you are salt-conscious eaters. For this recipe,
I'm only using one can of tuna; if you'd like the patties to have a stronger
tuna flavour, add another can.
These tuna potato patties are well
loved by everyone in my family. Sometimes the best recipes are the simplest and
YES, it is totally worth it.
INGREDIENTS
300g potato
1 can tuna
¼ (60ml) coconut milk
100g chopped onion
1 stalk coriander, chopped
1 stalk spring onion, chopped
1 egg
½ tsp salt
½ tsp black pepper
1 tsp cooking oil
¼ cup flour
½ cup breadcrumbs
METHOD
1. Peel and dice the potatoes and place
them in a pot of enough cold water, add a pinch of salt and bring to a boil,
continue cook for 20 minutes at medium-low heat without covering the lid. Test with
a fork, if it is easy to stick in and out, it is done. Pour out the boiling water.
Place the pot back on the stove, continue cooking on medium-low heat for 5
minutes. Shake the pot from time to time to get the potatoes dry from all
sides. Mash the potatoes until lump free.
2. Drain the water from the canned
tuna, add in the coconut milk to the tuna and stir well. Coconut milk will help
to remove the fishy smell of tuna and give an additional flavour to the potato patties
as well.
3. Finely chop the coriander leaves,
spring onions and onion. Mix them with the mashed potatoes, tuna, egg, and the
flour. Stir until all the mixture is well incorporated.
4. Use your hands to shape the patties
and coat them with breadcrumbs. Place the patties on the plate and place in the
refrigerator for at least 30 minutes to allow the patties to firm up.
5. Heat a little amount of oil in a
big frying pan over medium-low heat, shallow-frying the patties until both
sides are golden brown and crispy. Add in additional oil as needed.
6. Serve with green salad and red
baked beans.
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