Tuna and celeriac patties
500 g, cut into 1.5cm pieces
1 large, (250g), cut into1.5cm pieces
3 individual, thinly sliced
Canned tuna in springwater, drained
426 g, flaked
1 medium, lightly beaten
Fresh lemon rind
2 tsp, finely grated
40 g, (½ cup)
Rice wine vinegar
20 ml, (1 tbs)
2 medium, segmented
1 cup(s), (1 bunch), sprigs picked
½ small, thinly sliced
1 small, sliced
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave celeriac and potato until tender. Drain. Mash in a large bowl. Season with salt and pepper.
- Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook shallots, stirring, for 2 minutes or until softened. Add shallots, tuna, egg and rind to celeriac mixture. Shape ⅓-cup mixture into a 3cm-thick patty and place on a plate. Repeat to make 11 more patties.
- Spread breadcrumbs over a plate. Lightly coat patties in breadcrumbs. Transfer to prepared tray and lightly spray with oil. Bake for 20 minutes or until golden and heated through.
- Meanwhile, whisk oil and vinegar in a large bowl. Add orange segments, watercress, onion and avocado and season with pepper. Toss to combine. Serve patties with salad.