Makes 10-12 large patties

Ingredients:

3 large white potatoes
500g fresh tuna
½ cup chopped fresh parsley
2 shallots
3 eggs
½ cup plain flour
3 cups of bread crumbs
Salt to taste
Rice bran oil to shallow fry

Method:

Preheat the oven to 1800C
• Cut the tuna into 3cm squares and place on a sheet of baking paper on an oven try. Bake
for 20 minutes in the oven and remove and allow the fish to cool slightly
• Peel the potatoes and cut into chunks and steam or boil until soft.
o (steaming will preserve more nutrients. Large chunks of potato will preserve
more nutrients. If you are short on time, cut the potato into smaller pieces to
cook faster)
• While both these are cooking prepare the other ingredients
• Chop the parsley and the shallot up finely
• Reserve one egg for the potato and fish mixture
• Break the other 2 into a shallow bowl and beat to combine
• Place the flour and breadcrumbs into separate shallow bowls
• Place the cooked tuna on a plate and with a fork gently separate or flake the fish apart
• Place the cooked potato into a large bowl and mash. Cool for 5 minutes
• Take the reserved egg and beat it in a cup to combine. Add this to the potato and mash
together
• Add the flaked tuna, shallot, parsley and salt to taste
• Form the mixture into 10-12 patties
• Coat each patty in flour, then egg and finally the breadcrumbs
• Heat the oil in a large frying pan over a medium heat and cook the patties in batches for
roughly 2 minutes each side or until golden brown
• Take from the pan and place on a plate with paper towel to drain the oil.
Serve immediately with salad or vegetables, or use in wraps and sandwiches or as snacks
between meals