Baking
Ingredients
| Ingredient | 8 serves |
|---|---|
| Tinned tuna, drained | 425g |
| Dijon mustard* | 2 teaspoons |
| Breadcrumbs* | 1 cup |
| Lemon zest | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Fresh chives, chopped | 2 tablespoons |
| Fresh parsley, chopped | 2 tablespoons |
| Egg | 1 |
| Sweet chilli sauce(optional)* | 1 tablespoon |
| Extra virgin olive oil | 1 tablespoon |
Method
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1
In a large bowl, thoroughly combine drained tuna, Dijon mustard, breadcrumbs, lemon zest, lemon juice, chives, parsley, egg and sweet chilli sauce. Use a food processor for this step if you wish to. |
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|
2
If the mixture is too wet, add some more breadcrumbs until they hold together well. Divide and shape the mixture into 8 patties. |
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3
Place on a plate, cover and refrigerate for an hour if time allows. |
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4
Heat the oil in a large frying pan over medium heat. Cook the patties on each side for approx. 5 minutes until browned and cooked through. |