Ingredients
- 400 grams potatoes
- 3 sprigs parsley
- 1 onion peeled and quartered
- 1 clove garlic peeled
- 1 can 425g tuna in springwater, drained well
- 40 grams lemon juice
- 1/2 --- cup plain flour
- 1 --- cup dry breadcrumbs
- 1 Egg lightly beaten
- 2 tablespoons Milk
- oil for shallow frying
Accessories you need
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Butterfly -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop parsley 3 secs speed 7 and set aside.
Peel and quarter potatoes. Place in steamer basket, place 500g water in bowl, insert steamer basket and steam for 20 mins varoma temp, speed 2. Check to see if cooked. If not cook for an extra 5 mins, Remove basket and tip water out. Set potato aside.
Add onion and garlic to mixing bowl, chop 3 seconds speed 7. Add oil and saute 3 mins veroma speed 1.
Drain tuna and flake with a fork. Add potato first then tuna to bowl along with the lemon juice and parsley. Press briefly 4 times ( or untill well combined) 1 second
"Closed lid" turbo.Sprinkle a little flour onto Thermomat then tip out mixture and shape into 8 patties. Allow to cool in fridge.
Place flour into 1 bowl, beaten egg and milk in another and breadcrumbs into a third bowl.
Lightly coat in flour, then in egg and milk and finally into breadcrumbs. Place onto plate and chill for 15 to 30 minutes.
Heat oil for shallow frying in pan and cook for 5 mins each side.
Serve with lemon wedges and tartare sauce.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have altered this recipe, they will hold together well now.
Try putting them in the fridge for 30 mins before coating. The tuna has to be really well drained, maybe use a bit less butter for saute.
When I made this the mixture was very soft and the patties wouldn't hold their shape. When I picked them up to put in the flour they fell apart. Any tips on how to make the mixture thicker. Thanks