Vegetable Tuna Patties

Vegetable Tuna Patties

Posted 2013-12-16 by Annalisa Brownfollow
One of the things impressed on me by my parents was to always have a well-stocked pantry. When unexpected visitors drop by, or when you simply don’t feel like cooking anything fancy, or when you think the cupboard is bare and you have nothing to cook, there are a few staple items, I will ensure I have in plentiful supply. These staples include pasta, tinned tuna, olives and a variety of beans. Each weekly shop I will buy even more supplies much to the inn-keepers dismay at our ever-burgeoning pantry. I defiantly proclaim you just never know. Certainly if we experienced Armageddon, we would be fine even if visitors dropped by!

Contrary to not having anything to cook, I had an over abundance of vegetables aging in the fridge AND visitors. Thoughts of what I could cook in a hurry flooded over me.
Vegetable bake … would take too long.
Vegetable tempura … the batter can sometimes be a hit and miss affair.
Vegetable soup … too hot and unappealing.

Taking another look at my pantry, my eyes gazed over the tinned tuna stockpile I had created. The light bulb went off … leftover vegetables combined with tuna!

Dinner with friends was now underway.

, a healthy, tasty and resourceful way of using leftovers.

The Verdict …
The Vegetable & Tuna Patties were a hit. It was a very quick meal to turnaround, where I could still enjoy quality time with friends. The patties were healthy and extremely tasty.

It goes to show how a little imagination can go a long way when trying to use vegetable leftovers, and of course, to my husband’s chagrin, my Armageddon stockpile of tinned tuna.

Preparation Time: 10-minutes
Cooking Time: 15-minutes
Makes: 4 servings

1 x Small Kumara (Sweet Potato)
2 x Potatoes
1 x Parsnip
2 x Small Zucchini
1 x 425g Tinned Tuna
1 x Egg
1 x Cup Almond Meal (or Breadcrumbs)
Salt and Pepper to taste

  • You can use any left over vegetables you have in the pantry or fridge. In making this recipe, my leftovers included kumara, desiree potatoes, parsnip and zucchini. I also had mushrooms but decided to omit the mushrooms and sauté as a side dish instead. Essentially let your imagination run wild with what you do have available to you.

  • Finely grate all the vegetables and using your hands squeeze out any excess liquid.

  • Combine all the grated vegetables into a large bowl.

  • Finely grate all the vegetables.

  • Add the tuna and egg.

  • Add the tinned tuna and an egg.

  • Add the almond meal (or breadcrumbs) and a little salt and pepper to taste. Combine all the ingredients.

  • Add almond meal to bulk and bind the mixture. Use breadcrumbs as a substitute.

  • Using your hands, form small patty shapes from the mixture.

  • Form small patty shapes.

  • Place the patties into the fridge for approximately 15-20 minutes. (This would be an ideal time to open that bottle of wine to share with friends.)

  • Spray a small amount of cooking oil into a frying pan.

  • Over high heat, add the patties in batches and pan-fry for approximately 3-4 minutes on each side, or until a golden colour. Drain on a paper towel.

  • Panfry the patties in batches until golden brown.

    Drain the patties on a paper towel.

  • Serve the Vegetable & Tuna Patties while warm with a salad of choice.

  • Notes
    I served the Vegetable & Tuna Patties with a Shredded Brussel Sprout Salad and sautéed mushrooms.

    served with Shredded Brussel Sprout Salad and Sauteed Mushrooms.


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