This is student fare – cheap, easy, fast and freezable. One of the first savoury recipes that I added to my repertoire outside our Korean recipes, it was one that I used when I was desperate for something quick and filling that wasn’t pasta.
Made into small medallions, they make great a great snack that you eat with your hands, or you can make larger ones that can be frozen and just thawed out and quickly heated for an easy burger. Another great thing about this is you can hide almost any firm vegetable in it – so fussy kids can be introduced to mushrooms, capsicum/bell peppers, eggplant and squash through this humble recipe.
It’s beautiful and super tasty and has won many many fans – plus the fact that it’s freezable means that a few minutes work on a lazy afternoon and you have a quick and easy meal that’s hiding in the freezer and ready to go in a few minutes!
1x 425g tuna in springwater, drained and moisture squeezed out
3 large eggs, lightly beaten
1 brown onion, diced
3 spring onions, thinly sliced
1 cup cooked corn kernels
1/2 cup breadcrumbs
Salt and pepper, to taste
Serve with: a spicy, fruity salsa or sweet chilli sauce
1. Break up the tuna into small flakes with your fingers, then stir through the chopped onion, corn kernels and spring onion till thoroughly mixed. Season with salt and pepper.
2. Stir the egg into the mixture till it is wet, then slowly add the breadcrumbs till the mixture holds together (but is not doughy).
3. Heat some oil in a frying pan then shape 2 tbsp of the mixture into a small patty with wet hands, then place in the pan to fry. Flip over once golden, and drain on a paper towel. Repeat with remaining mixture.
4. Serve with fresh veggies and with a spicy, fruity salsa or chutney, or sweet chilli sauce in a pinch.
[tags]tuna, fish, fried, patties, fritters, recipe[/tags]