Tuna burgers with salsa

Recipe from: 2/19/2004 12:00:00 AM

Ingredients 20
Servings 4
Time

Ingredients

  • PATTIES
  • 200
    g
    potatoes, peeled and roughly chopped
  • 2
    x 170 g cans solid tuna in brine, drained and flaked
  • 30
    ml
    thick mayonnaise
  • 30
    ml
    chopped fresh parsley
  • 50
    g
    dry breadcrumbs
  • salt and freshly ground black pepper
  • SALSA
  • 4
    plum tomatoes, roughly chopped
  • 0.50
    a cucumber, roughly chopped
  • 1
    onion, finely chopped
  • 1
    carrot, scraped and roughly grated
  • 50
    g
    capers, roughly chopped
  • 30
    ml
    olive oil
  • 1
    lemon, the juice of
  • salt and freshly ground black pepper
  • TO FINISH
  • oil for frying
  • 4
    hamburger rolls
  • mixed lettuce leaves
 

Method

 
PATTIES
Boil the potatoes in water until tender.
Drain and mash well.
Spoon into a dish with the tuna, mayonnaise, chopped parsley and breadcrumbs.
Season well and mix thoroughly with your hands.
Divide the mixture into four and shape each into a flat patty.
Arrange the patties in a shallow dish, cover with clingfilm and chill until needed.
SALSA
Blend the ingredients in a mixing bowl, seasoning well with salt and pepper. Leave at room temperature for 10 to 15 minutes.
TO FINISH
Heat a little oil in a large non-stick pan and fry the tuna patties over medium heat for two to three minutes one each side or until golden brown and done.
Halve the hamburger rolls and roast lightly.
Arrange the lettuce leaves on one half of each roll and place a tuna patty on top.
Serve with the salsa and deep-fried root vegetables (see recipe).
 

Read more on: fish/seafood  |  shallow-fry
 

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