I feel like I’m in a cooking rut. This may not be the smartest thing to confess out loud as a food blogger but it happens. Rice, noodles or pasta – I am not feeling much of it this week.
Whenever I felt this way, I went back to the drawing board which in this case, involved going through my collection of cookbooks and old food magazines. I have recently downsized my old magazines by keeping the recipes that I like in an A4 Refillable Display Book. Ever since then, the recipes filled display book has been my favourite source of inspiration.
I have stumbled upon a kid friendly recipe which so happened to be adult friendly too! This delicious tuna, pea and potato patties recipe can be made ahead of time which is perfect as a week day dinner fix. I love how these patties is a melting pot of carb, protein and vegetables which can be served as burgers or simply wrapped in sweet crunchy lettuce and sliced cucumbers, san choy bao style.
Tuna, Pea & Potato Patties – Served San Choy Bao Style
1kg potatoes, peeled & diced
1 tbsp butter
1/3 cup finely grated parmesan
Salt & pepper to taste
415g can tuna, drained
1 cup frozen peas, thawed
1/3 cup panko breadcrumbs
1 small cos lettuce
1 cucumber, sliced
1 lemon, cut into wedges
Cook the potatoes into mash-able texture either by microwaving or boiling them. Mash them briefly with a fork. Add butter, parmesan, egg, salt and pepper and continue mashing with a fork until smooth.
Add tuna and peas. Incorporate them into the mash until well combined.
Shape the mixture into 12 patties, coat them in breadcrumbs and place on tray. Refrigerate for 30 minutes.
Heat oil in large non-stick frying pan. When the oil is hot, shallow fry the patties on both sides over low-medium flame until golden brown.
Serve patties with lettuce, cucumber and lemon wedges.
Please allow at least 30 minutes refrigeration time. Alternatively, you can make the patties a day before and pan fry them when you are ready to eat. Please also note that these patties are not suitable to microwave or freeze.
Recipe was tweaked from an old recipe dated back in February 2009 (I could not find the name of the magazine on the page).