Baked Tuna Corn and Asparagus Patties with a Green Salad

Baked Tuna Corn and Asparagus Patties with a Green Salad

Posted 2017-07-11 by finyfollow

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
Serves: 6

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
Snow peas
Dressing (optional)

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.

  • Serve with the salad and yogurt (optional).

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