140gcanned sweetcorn, drained or frozen (defrosted)
1green chili, finely chopped
1red chili, finely chopped
220gcanned tuna chunks in brine or spring water, drained
½unwaxed lemon, juice only
1handfulfresh coriander, or parsley
salt and pepper, to taste
breadcrumbs, for coating
4tablespoonrapeseed or sunflower oil, for baking
For serving
240grocket or green leaf salad
½unwaxed lemon, cut into wedges or sliced
mayonnaise, tartare sauce, ketchup or sweet chili sauce (optional)
Instructions
Make the potato mash (if making from scratch)
Peel and cut the potatoes into 2cm dices. Place in a large pot, cover with water, season with salt, cover with a lid and bring to boil. Cook for 5-6 minutes until soft and drain.
Add milk and butter, cover with a lid and leave to stand for 2 mins until the butter has melted. Season with black pepper and mash all together with a potato masher until smooth.
Leave to cool down completely. Speed this process up by placing the pot into a bowl with ice.
Prepare the remaining fillings
Drain all canned products using a sieve. Wash and chop the vegetables.
Once the mashed potato cools down to room temperature, move it to a large mixing bowl (use a spatula). Add all vegetables, spices and herbs. Mix everything well using the spatula.
Gently stir in the drained tuna chunks, not breaking them up too much.
Add breadcrumbs to a separate bowl. Create small balls from the patty, flatten them between your palms and gently press them in the breadcrumbs so that they stick to it. Once coated, leave to chill in the fridge for 15-30 mins. Preheat the oven to 428F/220C/200C fan.
Place all tuna and potato patties on a baking tray with baking paper. Drizzle over with a little bit of oil, and bake in the oven for 20-25 minutes, turning halfway through.
Serve with your favourite leaf salad, a wedge of lemon and some table sauce. Enjoy!
Notes
Possible ingredient swaps:
Leek instead of spring onion;
Jarred sliced jalapenos instead of fresh chillies;
Garden peas as a substitute for sweet corn.
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