Kumara And Tuna Fish Cakes at Sharon Melton blog

Kumara And Tuna Fish Cakes. 1 medium (about 300g) orange sweet potato (kumara), peeled, coarsely chopped. These scrummy tuna & kumara patties are perfect in the lunchbox, as a snack or served as part of a more substantial meal. They’re a great way to use up leftover mash from dinner the night before. I often substitute the capsicum for other vegies, like courgette, peas or spinach, to name but a few. Ridiculously easy to make, these patties are a great way of using up leftover mashed potatoes, and also sneak in some good old tinned tuna. Tuna and potato patties, or tuna fish cakes, the ideal last minute appetizer that can feed a hungry crowd. They are easy to make and versatile. Also called tuna cakes, they’ve been a. 1 x 425g can tuna chunks in brine, drained. 25g (1/4 cup) dried (packaged). Tuna patties are small fishcakes made with canned tuna, mayonnaise, mustard and breadcrumbs, similar to a crab cake. 4 medium kumara and/or potatoes, peeled, cut in chunks. Topped with a poached egg and a fresh salad on the side, they make a great brunch or lunch. 2 x 210g cans of tuna, salmon or flaked fish, well drained (alternatively, you could use fresh fish fillets but is a more expensive option) 1 large spring onion, finely chopped. Freshly ground salt and black pepper (used in 2 stages)

Freshly ground salt and black pepper (used in 2 stages) Also called tuna cakes, they’ve been a. Tuna patties are small fishcakes made with canned tuna, mayonnaise, mustard and breadcrumbs, similar to a crab cake. These scrummy tuna & kumara patties are perfect in the lunchbox, as a snack or served as part of a more substantial meal. Topped with a poached egg and a fresh salad on the side, they make a great brunch or lunch. They’re a great way to use up leftover mash from dinner the night before. 1 x 425g can tuna chunks in brine, drained. I often substitute the capsicum for other vegies, like courgette, peas or spinach, to name but a few. Tuna and potato patties, or tuna fish cakes, the ideal last minute appetizer that can feed a hungry crowd. 25g (1/4 cup) dried (packaged).

Spicy Tuna Fish Cakes Recipe by Plated Asia

Kumara And Tuna Fish Cakes Ridiculously easy to make, these patties are a great way of using up leftover mashed potatoes, and also sneak in some good old tinned tuna. Tuna patties are small fishcakes made with canned tuna, mayonnaise, mustard and breadcrumbs, similar to a crab cake. 1 medium (about 300g) orange sweet potato (kumara), peeled, coarsely chopped. 25g (1/4 cup) dried (packaged). These scrummy tuna & kumara patties are perfect in the lunchbox, as a snack or served as part of a more substantial meal. Ridiculously easy to make, these patties are a great way of using up leftover mashed potatoes, and also sneak in some good old tinned tuna. I often substitute the capsicum for other vegies, like courgette, peas or spinach, to name but a few. 2 x 210g cans of tuna, salmon or flaked fish, well drained (alternatively, you could use fresh fish fillets but is a more expensive option) 1 large spring onion, finely chopped. 4 medium kumara and/or potatoes, peeled, cut in chunks. Freshly ground salt and black pepper (used in 2 stages) They’re a great way to use up leftover mash from dinner the night before. Also called tuna cakes, they’ve been a. 1 x 425g can tuna chunks in brine, drained. Tuna and potato patties, or tuna fish cakes, the ideal last minute appetizer that can feed a hungry crowd. They are easy to make and versatile. Topped with a poached egg and a fresh salad on the side, they make a great brunch or lunch.