|3||slices of white bread|
|1 handful||fresh parsley|
|2||spring onions — chopped|
|1 tin||Rhodes Quality Whole Kernel Corn in Brine — drained|
|2||tinned tuna — in oil|
|1||egg — lightly beaten|
|1/2 cup||cheddar cheese — grated|
|salt and black pepper|
|sunflower oil — to shallow-fry|
|4||bread rolls — toasted, to serve|
|Rhodes Quality Tomato Braai Relish — to serve|
|mayonnaise — to serve|
|herb salad — lightly dressed, to serve|
Place the bread in a food processor and blitz until you have fine crumbs. Add the parsley, spring onions and half the tinned corn, then pulse until roughly chopped.
Place in a bowl with the tuna, egg, cheese, remaining corn, salt and black pepper. Mix well, then form into 4 large patties or 8 smaller ones. Chill for 10 minutes.
Heat the sunflower oil in a frying pan over medium-high heat. Add the burger patties to the pan and cook each side until golden and cooked through. Drain on paper towel.
Serve on rolls topped with mayo. Top with Rhodes Quality Tomato Braai Relish and a herb salad of choice.
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