These meaty-but-not-meat patties are a favourite of the vegacquarian in my life. The patties can be prepared ahead and kept in the fridge until cooking.
1 tablespoon olive oil
1 medium onion, finely diced
1 red capsicum, finely diced
480g tinned tuna in olive oil
1 egg, lightly beaten
1/3 cup finely chopped flat leaf parsley
Salt and pepper for seasoning
Olive oil for frying
1/2 cup plain flour
2 eggs, lightly beaten
1 cup breadcrumbes
1. Peel the potatoes, boil until tender, transfer to a bowl and mash
2. Meanwhile, place the oil, onion, capsicum and a pinch of salt in a fry pan and saute on low to medium heat until softened. Add to the potatoes, season with salt and pepper, and combine. Allow to cool slightly.
3. Drain tuna well then flake and add to bowl along with egg and parsley. Combine well.
4. Divide the mixture into eight equal portions and then shape into patties. To coat, set up three bowls, one with flour, one with egg, one with breadcrumb. Coat each patty in flour, then with egg, then with bread crumbs, patting firmly after the breadcrumbs. Refrigerate for at least half an hour, then fry in oil and combine with your favourite burger ingredients!