1 can of tuna in water La Sirena

  • 2 servings
  • 15 minutes
  • United States
  • 2 pounds potatoes (peeled and quartered)
  • 1 cans of La Sirena tuna in water (drained)
  • 1 zucchini (grated)
  • 1 carrot (peeled and grated)
  • 3 ounces mild cheddar cheese (grated)
  • 2 tablespoons parsley (chopped)
  • 1 tablespoon lemon juice
  • 5 ounces dry breadcrumbs
  • 2 tablespoons olive oil
  • 1/2 pound green beans (trimmed, steamed, to serve)
  • lemon wedges (to serve)
  • mayonnaise (to serve)


Place the potatoes in a saucepan, cover with cold water and bring to a boil on high. Boil 15-20 mins, until the potatoes are tender, then drain well and transfer to a large bowl. Roughly mash, then allow to cool. Add the tuna, zucchini, carrot, cheese, parsley and lemon juice to the potatoes, season to taste and mix well.


To prepare the patties, line a baking sheet with parchment paper. Pour the breadcrumbs into a bowl. Divide the potato mixture into 10 patties, then coat each with breadcrumbs. Chill on the baking sheet for 20 mins.


To cook, heat the oil in a large frying pan over medium heat. Cook the patties in 2 batches, 3-4 mins each side, until golden. Drain on paper towels. Serve with steamed green beans and accompany with lemon wedges and mayonnaise.