"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE serving size is that recipes yields 10 patties."
- Serving Size: 1 (124.4 g)
- Calories 187.5
- Total Fat - 9.3 g
- Saturated Fat - 2.1 g
- Cholesterol - 96.9 mg
- Sodium - 149.2 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 2 g
- Sugars - 1.1 g
- Protein - 12 g
- Calcium - 78.8 mg
- Iron - 1.3 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Cut potatoes into quarters, put in a saucepan with cold salted water and bring to the boil and once soft, drain water and mash potatoes with the skin on.
In a large mixing bowl add remaining ingredients except the oil.
Add potato mash to tuna mixture, season with salt and pepper then fold ingredients together until well combined.
Shape patties using your hands - using a quarter cup measurement for each patty.
Heat a large frying pan; add oil and once heated, place the patties in the oil and fry until golden brown.
Cook the patties in several batches for best results.
- Leave the skin on new potatoes because the skin it is so thin and holds all the nutrients-