: Exquisite cook: Tuna patties

Monday, 3 October 2011

Tuna patties


1/2 cup whole wheat couscous                                             
1 tbsp  lemon juice
1 tsp ground cumin
2 cans water packed tuna, drained
1/4 cup chopped  olives
1/4 cup  chopped oil packed sun dried tomatoes
1/4 cup  light mayonnaise
2 cloves garlic, minced
2 eggs, lightly beaten
2 tbsp  chopped fresh parsley
1/2 tsp  each salt and pepper
2 tbsp vegetable oil
1.In large bowl, combine couscous, lemon juice and cumin. Pour in 1/2 cup  boiling water; cover and let stand until absorbed, about 5 minutes. Fluff with fork. Let it cool.
2.Add tuna, olives, tomatoes, mayonnaise, garlic, eggs, parsley, salt and pepper; toss with fork to combine.
3.With wet hands, form into six 3/4-inch (2 cm) thick patties, pressing firmly. Cover and refrigerate for 30 minutes to firm up. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
4.In large skillet, heat oil over medium heat; fry patties, turning once, until golden, about 8 minutes.

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