QUICK TUNA OR SALMON PATTIES

If you don’t want to shallow-fry these in oil, you could cook them in a non-stick pan. However, I will tell you that they won’t taste nearly as good so it’s better to use the oil and drain them on crumpled paper towel when they are out of the pan.

Serves 4

         200g can tuna or salmon in brine or springwater, drained and flaked

         1 small onion, finely grated

         ½ cup self-raising flour

         ½ cup milk

         2 eggs, lightly whisked

         ¼ teaspoon salt

         2 teaspoons lemon or lime juice

         ½ cup oil for frying (such as canola or peanut oil)

Mix together all the ingredients except the oil.

Heat the oil in a frying pan over medium–high heat. Cook tablespoons of the patty mixture until browned on one side, then turn once and cook the other side until browned. Drain on crumpled paper towel. Serve immediately.

VARIATIONS

•  Add 2 tablespoons chopped parsley to the mixture and/or 2 tablespoons finely grated cheese.

•  Substitute 200g flaked, cooked fresh fish for the can of tuna or salmon.