Maggie Beer’s
Pan-Fried Tuna Patties with Mushy Peas

A Maggie Beer favourite, savour these golden tuna patties. Packed with flavour and easy to make, perfect with a side of mushy peas.

Serves 4 Prep & Cook Time 30 Minutes (+ Refrigeration Time) 

1.  Place the white beans, tuna, 1 egg, the green onions and parsley into a large mixing bowl and season with salt and pepper; mix well.  

2.  Divide the mixture into eight even portions and shape each into a patties shape. Place onto a tray and refrigerate for 20 minutes.  

3.   Meanwhile, place the remaining egg and the milk into another mixing bowl, whisk together well. Then place the flour and breadcrumbs into separate bowls.  

4.  Remove the patties from fridge and crumb each of these by coating in flour, then dipping into the egg wash before coating in breadcrumbs. Once all these have been done set aside. 

5.  Preheat the oven to 160°C (140°C fan-forced). Place a medium non-stick frying pan over medium heat. Add half of the olive oil; once hot, fry four of the patties for 3-4 minutes on each side or until golden brown. Remove and place onto a baking tray lined with paper towel, then drain off any excess oil and wipe out the pan. Repeat this process with the remaining oil and patties. Keep the patties warm in the oven while preparing peas.  

6.  Place a medium saucepan of salted water over high heat, bring to the boil, then add the peas and cook for 3 minutes; remove from the heat and drain off the water. Add the butter and season with sea salt then mash together.  

7. Serve the patties with mushy peas and lemon wedges.