Ingredients
- 85 gram instant noodles (1 packet)
- 1 carrot, small and grated
- 185 grams tuna in spring water, drained and flaked
- 1/2 cup corn kernels, frozen
- 1/2 cup peas, frozen
- 1 green onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 2 eggs, lightly beaten
- 1 1/3 cups panko breadcrumbs
- Vegetable oil, for shallow-frying
- Lemon wedges, to serve
- Parsley leaves, fresh to serve
- LEMON MAYONNAISE:-
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
How to Make
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Step 1: Cook noodles following packet directions, reserving flavour sachet for another use. Drain noodles and using scissors, cut into 4cm lengths and transfer to a bowl and set aside to cool slightly.
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Step 2: Squeeze excess moisture from carrot and add carrot, tuna, corn, peas, onion, garlic, oregano, celery salt and egg to noodles and season with pepper and mix well to combine and then shape mixture into 8 patties (patties will be quite soft) and press into breadcrumbs to coat.
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Step 3: Shallow-fry patties in 2 batches, over medium heat, for 3 to 4 minutes each side or until golden and heated through and then drain on paper towel.
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Step 4: Meanwhile, make Lemon Mayonnaise, combine mayonnaise and lemon juice in a small bowl and season with salt and pepper.
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Step 5: Serve patties with lemon mayonnaise, lemon wedges and parsley leaves.
We hope you enjoy this recipe!
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