There's many tuna patty recipe's out there but this one is a little different. The inclusion of the Australian yeast condiment Vegemite is recommended for the best flavour, however this can be replaced with Promite or a stock powder.
Ingredients (serves 4)
- 2-3 potatoes
- 1 onion
- 1 tablespoon olive oil
- 1 tablespoon mixed herbs (dried)
- 1 tablespoon Vegemite, Promite or stock powder
- 1 tin corn kernels (275 grams)
- 1 tin tuna (425 grams)
- 1 egg
- half a green capsicum (chopped)
- salt and pepper
- breadcrumbs
Preparation
- Boil potatoes either in a microwave or on a stove stop. While they're boiling chop the onions and fry them in olive oil until soft. Add Vegemite (stock) and mixed herbs, stirring until the ingredients have blended together. Then add chopped green capsicum and corn kernels, frying for a further two minutes.
- Preheat oven to 220C (428F). Strain potatoes and mash. Add the ingredients from the frying pan and mix with a fork.
- Strain the tuna and add it to the mix, along with the egg. Season with salt and pepper to taste. Mix it all in and let the mixture sit a few minutes while you prepare the breadcrumbs in a bowl.
- Form the mixture into 8-12 flat patties and roll them in the breadcrumbs. Place them on a lightly oiled baking tray, then turn them over so there's a little oil on both sides.
- Bake in the oven for 20 minutes, then turn and bake for a further 10-15 minutes. The tuna patties should be slightly brown on both sides when they're ready.
The patties can alternatively be fried in a pan or on the barbecue for a tasty, albeit slightly less healthy quick meal. Baking them in the oven gives a very crisp outer shell with a soft centre.
Once the patties are cooked give them a little while to cool down so you don't burn your tongue! Dip them in a favourite sauce, chutney or mayonnaise and add a green salad to the plate for a balanced, healthy meal.
This recipe has won accolades against some very stiff competition in competitive tuna patty making. The inclusion of Vegemite is the single most important factor in defining its unique taste. Also of note is the type of dried mixed herbs used. Typically a mixture of Thyme, Rosemary, Marjoram, Basil, Oregano and Sage works best. This can usually be bought as a pre-made mixture for use in all sorts of savoury dishes.
Enjoy the recipe and happy cooking!
Roly Skender - Roly Skender is a musican, video artist, producer and writer living in Perth, Western Australia. He runs his own project studio, ...
