Tuna and celeriac patties
4
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Celeriac
500 g, cut into 1.5cm pieces
Sebago potato
1 large, (250g), cut into1.5cm pieces
Green shallot(s)
3 individual, thinly sliced
Tuna, canned in springwater, drained
426 g, flaked
Egg(s)
1 medium, lightly beaten
Fresh lemon rind
2 tsp, finely grated
Panko breadcrumbs
40 g, (½ cup)
Olive oil
1 tbs
Rice wine vinegar
20 ml, (1 tbs)
Orange(s)
2 medium, segmented
Watercress
1 cup(s), (1 bunch), sprigs picked
Red onion
½ small, thinly sliced
Avocado
1 small, sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
4
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.
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