Why recepie famous for?
Served with tartare sauce and lemon wedges, these tuna and pea potato patties are a twist on classic fish and chips.
Ingredients
700g sebago potatoes, peeled, chopped425g can tuna in springwater, drained
1/3 cup frozen peas
1/4 cup chopped fresh chives, plus extra to serve
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh dill, plus extra to serve
2 teaspoons finely grated lemon rind
1 garlic clove, crushed
1/2 cup plain flour
1 egg, lightly beaten
3/4 cup panko breadcrumbs
Extra virgin olive oil, for shallow-frying
Tartare sauce, to serve
Lemon wedges, to serve
Instructions
Step 1
Place potato in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes or until tender. Drain. Return to pan. Roughly mash. Set aside to cool completely.
Step 2
Combine tuna, peas, chives, parsley, dill, lemon rind, garlic and potato in a large bowl. Add flour and egg. Season well with salt and pepper. Mix well to combine. Shape ¹⁄³ cup mixture into a patty (see note). Toss lightly in breadcrumbs. Place on a tray. Repeat with remaining potato mixture and breadcrumbs. Refrigerate for 30 minutes.
Step 3
Heat oil in a large frying pan over medium-high heat. Cook patties, in 3 batches, for 4 minutes each side or until golden and heated through. Drain on paper towel. Serve warm or cold, sprinkled with extra chives and dill, with tartare and lemon wedges.
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