Clean Eating Tuna Patties.
OK, I admit it, there’s never any leftover mash potato in our house. I had to make up a whole new batch specially for this recipe. It was so worth it. I actually planned on making mini tuna fish burgers for lunch today (and for today’s recipe), but in the time that it took me to take a couple of photos for the post, little hands had removed half the batch. So the tuna fish burgers became Tuna Fish Patties with freshly squeezed lemon and they were delicious.
Many Tuna Patty recipes use bread crumbs and egg to bind the patty together, but I prefer using mash potato when making my fish patties. I’ve had my kids taste test both versions, and the potato comes out on top every time. I think it’s a food texture thing. A lot of children definitely have a sensitivity to some food textures which we seem to outgrow as we get older. Often your fussy eater will eat a previously despised food if you prepare it differently.
- 1 Can of Tuna 375g
- 1/2 cup Mashed potato
- 1/2 teaspoon chopped parsley
- 1/4 teaspoon wholegrain mustard
- 1/4 teaspoon grated lemon rind
- 1 teaspoon freshly squeezed lemon juice
- olive oil for cooking
- Drain the tuna. NOTE: You can use tuna in water or oil as long as you squeeze as much liquid out as possible.
- Mix all ingredients together. Divide into 8 even balls.
- Heat oil in a pan and place patties in the pan. Flatten them with your hand.
- Cook for about 3-4 min on each side until they are golden brown.
- Remove from the stove and allow to cook slightly. The patty will become firmer as you allow it to stand. Serve with freshly squeezed lemon (or as a fish burger with a wholegrain roll, lettuce and tartare sauce).