Potato, corn and tuna patties

If you're packing a lunch box today, don't go past these fishcakes which include carrot, celery and corn to give them extra goodness, colour and crunch.

Preparation Time 15 - 75 minutes
Cooking Time 35 minutes
Makes 12

Ingredients
* 500g potatoes (such as desiree), peeled, coarsely chopped
* 1 x 185g can tuna in oil, drained, flaked
* 1 celery stick, ends trimmed, finely chopped
* 1 carrot, peeled, finely chopped
* 100g (1/2 cup) fresh or drained canned corn kernels
* 2 tbs chopped fresh continental parsley
* 1 egg yolk
* 90g (1 cup) dried (packaged) breadcrumbs
* 2 tbs olive oil
* Sweet chilli sauce, to serve
* Salad leaves, to serve


Method
1. Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
2. Add the tuna, celery, carrot, corn, parsley and egg yolk to the mash. Season with salt and pepper and stir until well combined.
3. Divide mixture into 12 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
4. Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
5. Serve patties with sweet chilli sauce and salad leaves.

Notes & tips
* Freezing tip: Cool. Wrap each patty in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in fridge.

Source
Australian Good Taste - Page 59
Recipe by Chrissy Freer