Hello!

  • 60 minutes
  • Difficulty Easy
  • 10 Ingredients

70 Comments

The secret is boiling potatoes with skin on, the rocket leaves AND of course BAKING instead of frying.


Ingredients

  • 1 can 415g Red Tuna (Coles variety)
  • 1 teaspoon horseradish cream
  • 2 teaspoons Dijon mustard
  • a few shakes Tobasco Sauce
  • an amount salt + pepper to taste
  • 3 medium potatoes
  • large handful Rocket leaves chopped
  • 1 cup Breadcrumbs
  • 1 egg (save a little for basting on the top at the end, this will stop it from drying out in the oven)..
  • 1 medium brown onion thinly sliced (NOT chopped)

Method

  1. Boil potatoes whole with their skin on, in a pot (go away and do something else) for 40 mins or so.
  2. Saute sliced onions in pan with a dob of butter til cooked.
  3. In a mixing bowl, smash the red tuna (drained) and mix in Dijon mustard, horseradish cream, tobasco, s+p, rocket, onion and egg.
  4. Peel the skin from the potatoes and on a chopping board roughly chop the cooked potato. Stir this into the tuna mix and mash only a little (its really nice to have a few chunky bits of potato in the pattie).
  5. Form into patties and press onto the breadcrumbs (breadcrumbs on a dinner plate) and paste a little egg on top of each one. Place on roasting tray and bake till golden.
  6. Bon Appetit!

Notes

Using rocket leaves is cheaper than parsley... serve with a fresh rocket salad.

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