These tuna fish patties are very easy and quick to be prepared as we ca use potatoes flakes; if you have boiled potatoes, you may also mash them with a fork and add only little milk to make this more humid.
I have served them on a bed of rocket (aragula) salad and cherry tomatoes. As sauce, I recommend my mint and dill yogurt sauce as this fits perfectly with both patties and salad; however, I made a little change to the sauce, Instead of lemon juice, I used white balsamic vinegar, but both lemon and vinegar goes well.
The quantity depends on the size, in my case a made a dozen, the correct quantity for one skillet of 28 cm of diameter.
Note: these patties may be prepared in advance and used for a picnic (ready cooked) or for a party.
Tuna Fish Patties
- 1 cans tuna (in water) drained well
- 1 tablespoon olive oil
- 2 small onions chopped I used a red and a yellow one), chopped
- 1 big red pepper, finely diced
- 1 sprig onion, finely diced
- 1/2 cup potatoes flakes (as for purée)
- 2/3 cup milk
- 2 eggs beaten
- Salt and pepper to taste
- 1 teaspoon dried oregano (or other spices to taste)
- 1/2 cup peas, frozen
- 2 tablespoons flour
- Olive oil to fry
- Flour to coat the patties.
- Place tuna over a sieve to drain.
- Sauté onion and red pepper with the oil until soft, remove from the heat
- In a bowl combine potatoes flakes with milk Add eggs and stir to combine.
- Now add the crumbled tuna, onion/red pepper mixture, eggs and season with salt and season with pepper, pepper and oregano to taste.
- Fold in the peas with the flour-
- Add 2 tablespoons olive oil to the non-sticky skillet and heat to medium low.
- Place one heaped tablespoon mixture into your floured hand and shape to ball, flatten it lightly and place it into the skillet.
- Proceed quickly until your mixture is used; during the shaping check the patties from time to time and turn when needed and add more oil if necessary
- Cook on both sides until the y begin to brown. Keep aside in warm place to serve-