Ingredients

• 500g of golden delight potatoes – cut into 2cm cubes
• 425g of tuna – drained
• 2 cups of McCain Peas, Corn and Carrot mix – cooked and cooled
• 2 eggs
• 1 ¼ cups of breadcrumbs
• ¼ cup of chopped shallot greens
• 2 lemons
• Salt and pepper to season
• Chips – to serve
• Mixed green leaves, dressed – to serve
• Tartar sauce – to serve
• Vegetable oil to fry

Method

1. Add diced potatoes to a large pot of cold salted water, bring to the boil over a high heat and allow to simmer for 8-10 minutes or until to potatoes are soft to touch.
2. Meanwhile, place drained tuna in a large mixing bowl and use a fork to break into flakes. Add McCain Peas, Corn and Carrot, 2 tbs of lemon juice, shallots, eggs, season with salt and pepper and mix well to combine.
3. Drain potatoes, mash and allow to cool to just above room temperature. Add potatoes and ¼ cup of breadcrumbs to tuna mixture and mix well to combine. Divide into 12 even portions and shape into 6cm patties.
4. Place remaining breadcrumbs in a small bowl and coat each pattie.
5. In a large fry pain add vegetable oil to coat the base and heat over a high heat, reduce heat to medium and add tuna patties in batches, cooking for 4 minutes each side or until golden. Repeat with remaining patties and allow to drain on paper towel once cooked.
6. Serve with McCain Italian Herbs Mini Roasts, salad and tartar sauce.

Enjoy!