My mum used to make them for my brothers and I on a Friday when it was traditional to have fish, and when we weren’t too keen on the crumbed whiting or fish soup she would make for my dad (mum herself couldn’t even bring herself to eat her own fish soup – the smell made her feel ill!)
I made these patties a little while back and learnt what not to do this time, which included not using tuna in oil as the result is too sloppy, and adding a wee bit of flour to help with keeping them together. I’m happy to say that little man quite enjoyed them with a little sweet chilli mayo on the side . .
Makes approximately 12-14 patties
3 medium potatoes, suitable for mashing
1 medium carrot, cut into chunks
1 garlic clove
185g tin of tuna in springwater or brine
125g can corn kernels, drained
2 tablespoons finely chopped spring onions
2 tablespoons grated cheese
1 tablespoon plain flour
1/2 cup breadcrumbs
Half a beaten egg
Boil your potatoes, carrot and whole garlic clove (shelled) with some salt until tender and then mash and set aside – some butter should help with the mashing and add some flavour.
In the meantime drain your can of tuna and mix together in a large bowl with the corn kernels, spring onion, cheese, flour, breadcrumbs and egg. When cool add the mashed potato/carrot/garlic and mix well before seasoning with salt and pepper. Form into patties and place in the fridge to set for around an hour.
To cook, heat some olive oil in a pan and fry on both sides until golden brown. Serve with sweet chilli mayo.