Potato, corn & tuna patties

If youre packing a lunch box today, dont go past these fishcakes which include carrot, celery and corn to give them extra goodness, colour and crunch.

Recipe «Potato, corn & tuna patties» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 500g potatoes , peeled, coarsely chopped, 1 x 185g can tuna in oil, drained, flaked, 1 celery stick, ends trimmed, finely chopped, 1 carrot, peeled, finely chopped, 100g fresh or drained canned corn kernels , 2 tbsp chopped fresh continental parsley, 1 egg yolk, 90g dried breadcrumbs , 2 tbsp olive oil, Sweet chilli sauce, to serve, Salad leaves, to serve.

Ingredients:

• 500g potatoes , peeled, coarsely chopped 
• 1 x 185g can tuna in oil, drained, flaked 
• 1 celery stick, ends trimmed, finely chopped 
• 1 carrot, peeled, finely chopped 
• 100g fresh or drained canned corn kernels 
• 2 tbsp chopped fresh continental parsley 
• 1 egg yolk 
• 90g dried breadcrumbs 
• 2 tbsp olive oil 
• Sweet chilli sauce, to serve 
• Salad leaves, to serve 

Instructions

1. Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
2. Add the tuna, celery, carrot, corn, parsley and egg yolk to the mash. Season with salt and pepper and stir until well combined.
3. Divide mixture into 12 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
4. Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
5. Serve patties with sweet chilli sauce and salad leaves.