Kūmara and tuna patties
Great for brunch or lunch - add some chopped chilli for some extra zing!
1 large red kūmara, peeled, sliced into chunks
2 spring onions, finely chopped
1 x 180g can tuna in spring water, drained, flaked
2 Tbsp chopped parsley
2-3 Tbsp grated lemon rind
1 egg, beaten
freshly ground black pepper, to taste
flour for dusting board
canola oil for pan frying
tomato salsa [see our recipe] for serving
mint sprigs, for garnish
Cook kūmara in boiling water until tender. Drain and mash.
Add spring onions, tuna, parsley, lemon rind and egg and mix. Add salt and pepper.
Dust cutting board with flour and make 8 patties from the mixture.
Heat oil in a frying pan and cook patties for 5-7 minutes or until heated through and golden. Turn once during cooking.
Serve immediately, topped with tomato salsa and garnished with mint.
Variation: Serve with a green salad.
To boil kūmara:
Place kūmara in a heavy-based saucepan and add sufficient lightly salted cold water to just cover.
Place a lid on the saucepan and bring to the boil as quickly as possible, reduce heat and simmer gently.
Cook for 15-20 minutes or until tender when tested with a skewer or tip of a knife.
Add extra boiling water if necessary. Drain and serve.
Note: Always simmer vegetables as vigorous boiling will cause some vegetables to break up.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.4g|