Baking
Ingredients
| Ingredient | 8 serves |
|---|---|
| Tinned tuna, drained | 425g |
| Dijon mustard | 2 tsp |
| Breadcrumbs | 1 cup |
| Lemon zest | 1 tsp |
| Lemon juice | 1 tbsp |
| Fresh chives, chopped | 2 tbsp |
| Fresh parsley, chopped | 2 tbsp |
| Egg | 1 |
| Sweet chilli sauce(optional)* | 1 tbsp |
| Extra virgin olive oil | 1 tbsp |
Method
|
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. |
|
|
2
If the mixture is too wet, add some more breadcrumbs until they hold together well. Divide and shape the mixture into 8 patties. |
|
|
3
Place on a plate, cover and refrigerate for an hour if time allows. |
|
|
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. |