Potato, Corn & Tuna Patties

If you're packing a lunch box today, don't go past these fishcakes which include carrot, celery and corn to give them extra goodness, colour and crunch.

Preparation Time

15 - 75 minutes

Cooking Time

35 minutes




500g potatoes (such as desiree), peeled, coarsely chopped

1 celery stick, ends trimmed, finely chopped

1 x 185g can tuna in oil, drained, flaked

1 carrot, peeled,finely chopped

100g (1/2 cup) fresh or drained canned corn kernels

2 tbs chopped fresh continental parsley

1 egg yolk

90g (1 cup) dried (packaged) breadcrumbs - the gluten free version found in the health food aisle of your supermarket are also excellent.  If you have the time you could also try making your own.

2 tbs olive oil

Salad leaves, to serve



  1. Cook potato in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a large heatproof bowl. Mash until smooth. Set aside to cool slightly. Cover and place in the fridge for 1 hour to chill.
  2. Add the tuna, celery, carrot, corn, parsley and egg yolk to the mash. Season with salt and pepper and stir until well combined.
  3. Divide mixture into 12 portions. Shape each portion into a patty. Place breadcrumbs on a plate. Add the patties and turn to coat.
  4. Heat the oil in a frying pan over medium heat. Cook 4 patties for 3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining patties.
  5. Serve patties with salad leaves.


Freezing tip: Cool. Wrap each patty in 2 layers of plastic wrap. Place in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in fridge.


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