Full hearted life

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Monday munchies – Tuna patties


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My grandmother used to make wonderful tuna patties, complete with left over mashed potato. We, however, never seem to have any leftover, but I love me some tuna patties. Fortunately, this recipe from Korean cooking site Maangchi¬†doesn’t use mashed potatoes. As an added bonus, it’s quick to prepare, doesn’t require shaping or refrigeration time. Score!

The original recipe called for 1/4 cup of onion, but some people have a giant spring onion plant in their kitchen that needs to be used up. Personally, I actually prefer it with the spring onions.

1 small can tuna, drained (about 140g drained weight)
1/4 cup chopped onion/spring onion
1 clove minced garlic
1 tsp salt
1/2 tsp pepper
1 egg
1 tsp sesame oil
1-2 Tbsp plain flour

1. Heat a non-stick with 1-2 Tbsp of olive oil or butter.
2. Dump everything in a bowl and stir to combine. You may need more flour to make it all stick together, but remember these won’t need to be shaped, so will have more of a batter consistency.
3. Drop spoonfuls of the mixture in the heated pan and fry 3-4 minutes per side until done. You should get about six patties from the mixture.



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