I visited my friend, Deb, a while back and, as I was leaving, she handed me several recipes. “You might like to try these”, she said. Deb likes to read recipes – she is not quite so keen on cooking them:)
One of the recipes caught my eye because it required spinach. We are overwhelmed with silverbeet, at the moment, and I thought we could replace the spinach with silverbeet.
Maus actually made the patties. We have demarcation lines in this house. Maus is the patty and fritter maker. Maus changed the recipe slightly: she added more potato and cheese, replaced a shallot with spring onions and shallow fried, rather than baked them.
This recipe is from taste.com.au. Here is the original if you are interested. This is what Maus did. They tasted great with salad.
- 3-4 potatoes, peeled and chopped
- 1 tbs milk
- 250g frozen spinach, thawed, excess liquid removed or 250g fresh silverbeet, steamed until just wilted, excess liquid removed
- 185g can tuna, drained
- ⅓ cup cheddar cheese, coarsely grated
- 3 spring onions, thinly sliced
- 1 tsp lemon rind, finely grated
- 1 egg, lightly beaten
- 1 egg
- 1 tbs milk
- plain flour
- dried breadcrumbs
- Cook the potatoes in a saucepan of salted boiling water until tender. Drain.
- Add 1 tbs of milk and mash the potatoes until smooth. Set aside to cool.
- Add the spinach/silverbeet, tuna, cheese, spring onions, lemon rind and egg to the potatoes.
- Season generously with salt and pepper. Stir to combine.
- Whisk 1 tbs milk and an egg in a bowl. Place the flour and breadcrumbs on separate plates.
- Shape ¼ cup of potato mixture into a patty. Repeat with remaining mixture.
- Dip 1 patty in the flour, coat. Shake off excess flour.
- Dip in egg mixture then coat in breadcrumbs.
- Heat oil in frying pan and shallow fry until golden.