This recipe it great as you can make them straight away or freeze them for later. This is a great meal to make to get a combination of tuna and vegies in one hit.
1kg red rascal potatoes, peels, roughly chopped
2 x 185g cans of tuna in oil, drained
2 cups frozen pea, corn and carrot mixture, thawed
4 green onions, thinly sliced
1/3 cup finely chopped fresh flat-leaf parsley leaves
2 egg yolks
¾ cup dried breadcrumbs
2 tablespoons rice bran oil
Salad leaves, lemon wedges and tartar sauce, to serve
Place potato in a large saucepan. Cover with cold water. Bring to the boil. Boil for 15 minutes or until tender. Drain. Mash in a bowl. Set aside to cool completely.
Add tuna, vegetable mixture, onion, parsley and egg yolks. Season with salt and pepper. Stir to combine. Using 1/3 cup mixture at a time, shape into 16 patties. Place breadcrumbs on a plate. Coat patties in breadcrumbs.
Heat oil in a large frying pan over medium heat. Cook 8 patties, in batches, for 3 minutes each side or until golden. Transfer to a plate lined with paper towels. Serve with salad leaves, lemon wedges and tartar sauce.