I always prefer to bake food rather than fry it, if possible, and these patties turned out fine, and are healthier than the fried version.
Instead of making plain tuna patties, I decided to put asparagus and fresh corn with them, giving them an added flavour.
I made the corn from fresh corn and cut the kernels off as they are far nicer and have no preservatives, however if in a hurry, use the tinned variety.
Preparation Time: 10 minutes plus fridge time
Cooking Time: 60 minutes, plus corn
Ingredients 450 g potatoes, mashed with ¼ cup milk
1 can 450 g tuna in brine, drained
1 jar 340 g asparagus pieces, drained
100 g corn kernels
1 shallot or medium onion
½ tsp pepper
1 egg white
1 tsp Italian herbs
1 tbsp lemon juice
1 tsp parsley flakes, or fresh parsley
1 cup breadcrumbs
Yogurt (optional), to serve
For the salad 1 avocado
Method For the salad
Chop the avocado and dip in lemon to stop it browning.
Slice the other ingredients, and mix.
Add any dressing just before serving - I simply put some oil, balsamic vinegar and mustard into the dressing.
For the patties
Spread the breadcrumbs onto baking paper on a baking tray.
Preheat the oven to 200°/180° fan forced, and bake for about 10 minutes or until they start to brown.
Meanwhile cook the corn, which I did in the microwave for about 7 minutes, and let it cool.
Strip the kernels off the fresh corn and separate them.
Just cut the kernels off the corn with a sharp knife
Put all the other ingredients (apart from breadcrumbs) into a large bowl and mix well to combine.
Using your hands, shape this mixture into patties, and I made them about 8 cms across.
Roll the patties in the baked breadcrumbs to cover them.
Put them in the fridge for about an hour.
Put on baking paper on a tray, and bake for about 50 minutes at 180°/160° fan forced, or until browned, turning them over half way through the cooking.