They were rather good, even if I say so myself.
- 4 large potatoes
- 1 can drained sandwich tuna
- 1/4 cup shredded tasty cheese
- 2 tablespoons herbs (chives, parsley, whatever you want to include)
- Salt and pepper to taste
- 1 egg (lightly beaten and set aside in a bowl)
- Breadcrumbs (lightly salted if you wish, and set aside in another bowl)
- Oil for pan frying.
- Peel and cut your potatoes into chunks. Microwave until 'mashworthy' (however you do your mashed potato should work - I just put mine in a microwave steamer with a little water down the bottom and zap for 10 mins. Then I left them in there while I taught music lessons for 1 1/2 hours).
- Mash your potatoes, if you haven't already done so. Add in your drained tuna, shredded/grated cheese and chopped herbs. I put a little salt in at this point. There is already some in the tuna brine and cheese, so if you don't want added salt, leave it out.
- Scoop spoonfuls of the mixture into your hands. I have read that wet hands is better to do this, but I didn't bother. Mine were just fine! Flatten the mixture out into patties.
- Roll the patties in the egg mixture, then into the breadcrumbs to coat.
- Pan fry away until golden on both sides.
- Makes between 15-20 patties, depending on the size of them.
I didn't cook them all last night as we had to run out. I put the leftover mixture in the fridge to see if they would be okay to cook today. The refrigerated mixture was as easy to work with as it was last night. I didn't mash my potatoes quite to the consistency of absolutely no lumps. They were workable but not overdone. They were really easy to coat and didn't fall apart. I'm not sure if it depends on the type of potato you use - mine were the standard brushed Aldi potatoes.