2 large brushed potatoes, peeled and chopped
425 g canned tuna in springwater, drained and flaked
3 green spring onions, sliced
finely grated zest of 1 small lemon
2 cage-free eggs
⅓ cup plain flour
1 ¼ cups panko breadcrumbs
Sweet chilli mayo
½ cup mayonnaise
2 tbsp sweet chilli sauce
lemon juice, to taste
- Preheat oven to 200°C (180°C fan forced). Line a large baking tray with baking paper and spray with olive oil. Place potatoes into a saucepan and cover with cold water. Bring to the boil and cook for 15 min or until tender. Drain well then mash with a fork until smooth. Set aside to cool.
- Combine mashed potato, tuna, spring/ green onions, lemon zest and 1 egg in a bowl. Season with pepper. Shape mix into 8 patties and chill for 30 min.
- Place flour, remaining egg and breadcrumbs into 3 separate shallow bowls. Lightly whisk the egg. Dip patties into flour to coat, then egg, then breadcrumbs. Place onto prepared tray and bake for 30 min or until golden brown. Serve with a garden salad, sweet chilli mayo (see below) and lemon wedges.
- Combine mayonnaise and sweet chilli sauce in a bowl until well combined. Season to taste with a little lemon juice if desired.