bluemoon downunder's Note:
An easy and relatively inexpensive lunch or evening meal I've adapted from one I found in the Coles online Autumn recipes. Ideal for using up leftover mashed potatoes. This could also be made with salmon. Macadamia nuts are going to make these so much tastier than most tuna or salmon patties I've eaten. You could, of course, also use other nuts. If you want to serve this with tzatziki, I'd recommend either Tzatziki or Kittencal's Tzatziki (Greek Cucumber and Yogurt Salad). Both are excellent!
My Private Note
Units: US | Metric
- 425 g tuna in water, drained (approximately 131/2 ounces)
- 2 large potatoes, cooked, mashed
- 1 onion, minced
- 2 garlic cloves, minced
- 1 green shallot, chopped
- 1 lemon, finely grated, zest only
- 1 tablespoon horseradish cream
- 1 egg, lightly beaten
- 1/4 cup dried breadcrumbs
- 160 g macadamia nuts, diced (just over 5 ounces)
- 1/4 cup vegetable oil
- 1Place the tuna, mashed potato, onion, garlic, shallot, lemon zest, horseradish cream, egg and breadcrumbs in a large bowl; stir to combine all the ingredients; form the mixture into into 8 patties.
- 2Spread the diced macadamias out over a clean, flat surface and roll the patties in the nuts, pressing them down so that they are coated evenly.
- 3Place the patties on a tray and chill for 15 minutes.
- 4Heat the oil in a non-stick frying pan over a medium heat; cook patties for 2 minutes on each side, or until they are a light golden brown.
- 5Serve the patties with tartare sauce, tzatziki or your favourite salsa and salad greens.
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Nutritional Facts for Tuna & Macadamia Patties
Serving Size: 1 (415 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 755.3
- Calories from Fat 441
- Total Fat 49.0 g
- Saturated Fat 7.9 g
- Cholesterol 97.5 mg
- Sodium 494.8 mg
- Total Carbohydrate 50.1 g
- Dietary Fiber 9.6 g
- Sugars 5.2 g
- Protein 35.3 g