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.