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.