https://www.philly.com.au/recipe/tuna-patties-with-caper-cream/

Back

Tuna Patties with Caper Cream

Tuna Patties with Caper Cream
15 Mins
Prep time
45 Mins
Cooking time
Serves 6

What you need

  • 2 (600g) large potatoes, peeled and cut into large chunks
  • 425g can tuna in springwater, drained and flaked
  • 150g PHILADELPHIA Light Spreadable Cream Cheese
  • 2 eggs, lightly whisked
  • 1 tablespoon chopped fresh dill
  • Rind and juice of 1 lemon
  • pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/4 cup capers, roughly chopped

How to make it

  • COOK potatoes in a large saucepan of boiling water for 8 minutes or until potatoes are tender. Drain well. Place potatoes in a large mixing bowl and coarsely mash. Add tuna, 40g PHILLY, eggs, dill, rind and pepper and mix until well combined.
  • HEAT 1 teaspoon oil in a large non-stick frying pan over medium heat. Add onion and cook for 2 minutes or until softened. Remove from pan and mix into potato mixture. Divide mixture into 18 portions and shape into patties. Heat ½ the remaining oil in pan, add 9 patties and cook over medium heat for 4 minutes on each side or until golden and heated through. Remove and place onto a plate lined with absorbent paper. Repeat with remaining oil and patties.
  • COMBINE remaining PHILLY with lemon juice and capers. To serve, place 3 patties on each serving plate, top with a dollop of caper cream and garnish with dill. Serve with a fresh salad.
More recipes you will love
Easy Marble Cheesecake
Easy Marble Cheesecake
Marble cheesecake mousse pots
Marble cheesecake mousse pots
Christmas Pavlova Cheesecake
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Triple Chocolate Cheesecake