{"id":111,"date":"2010-02-07T20:55:17","date_gmt":"2010-02-07T12:55:17","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=111"},"modified":"2010-06-08T09:38:52","modified_gmt":"2010-06-08T01:38:52","slug":"you-say-potato-i-say-tuna-patties","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/you-say-potato-i-say-tuna-patties\/","title":{"rendered":"You say potato, I say tuna patties!"},"content":{"rendered":"

\"\"<\/a>Having left over mashed potato could be considered a blessing in our house because there is always something to do with it.\u00a0 One of my favourites and the easiest thing I know to do is make tuna patties.\u00a0 They succeed on may levels.\u00a0 They are quick and easy\u00a0to prepare, a good source of protein and a great way to get kids to eat tuna and vegetables.\u00a0 I made this recipe up as I went along and just used what I had in the cupboard and the fridge.\u00a0 I like to serve these as a light lunch accompanied by a crunchy salad but you could easily wrap them in a pita bread with lettuce, cheese and maybe a little sweet chilli sauce.<\/p>\n

tuna patties (recipe by Fiona from Food 4 Thought)
\nmakes 6 patties<\/span><\/p>\n

Ingredients<\/span>
\n1 cup cold mashed potato\u00a0
\n1 x 95g tin tuna, drained (I used naturally smoked)
\n50g corn kernels
\n50g red capsicum
\n2 x spring onions
\n1 egg, beaten
\n3 Tbsp breadcrumbs
\nSalt and pepper
\nvegetable oil, for shallow frying\u00a0
\n\u00a0
\nPreparation<\/span>
\nPreheat a large non-stick frypan over medium heat.<\/p>\n

Place the potato and tuna into a large bowl.\u00a0 Dice the red capsicum so that it is\u00a0roughly the same size as the corn and finely slice the spring onions.\u00a0 Add these and the remaining ingredients (except the oil) to the bowl\u00a0and stir well to combine.<\/p>\n

Add 1 Tbsp of oil to the pan.\u00a0 Moisten your hands with cold water.\u00a0 Take approxroximately 3 Tbsp of the mixture and shape into a\u00a0disc.\u00a0 Cook for\u00a03 – 4 minutes per side until golden brown.<\/p>\n

Serve with side salad and\u00a0accompaniments\u00a0of your choice.<\/p>\n

My tips:<\/span>\u00a0 *If you find the mixture too soft to shape, place it in the refrigerator for half an hour.\u00a0 It will hold together much better.\u00a0 Additionally, make sure you have damp hands as it makes these easier to shape.\u00a0 *Cooking these a little longer, until they are well browned, will give them a better flavour and a little more crunch on the outside.\u00a0 *Use other vegetables if you like such as carrot and celery.\u00a0 *My mash was very creamy to begin with so if your mash is on the drier side you may need to add less breadcrumbs.<\/p>\n

\"\"<\/a><\/p>\n

ease: 10\/10.<\/strong>\u00a0 This is kid friendly if adults do the things that involve knives and heat.
\nprep time:<\/strong> 15mins.
\ncooking time: 10mins.
\ntotal: 25mins.<\/strong><\/p>\n

taste: 9\/10.<\/strong>\u00a0 Both G and I liked these for our simple Sunday lunch.\u00a0 We felt they had good flavour and texture.\u00a0 G felt that they would also be good with a little spice added to them to create a little depth.\u00a0 I would just serve them with sweet chilli sauce \ud83d\ude42\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Yes<\/strong> \u2013 For a quick, easy, healthy way to use up left over mashed potatoes I think this is unbeatable.<\/p>\n","protected":false},"excerpt":{"rendered":"

Having left over mashed potato could be considered a blessing in our house because there is always something to do with it. One of my favourites and the easiest thing I know to do is make tuna patties. They succeed on may levels. They are quick and easy to prepare, a good source […]<\/p>\n","protected":false},"author":2,"featured_media":129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[92,82,44,35],"tags":[18,8,115,107],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/111"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=111"}],"version-history":[{"count":23,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/111\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/111\/revisions\/132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/129"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}