Less than 1 hour
Serves 6
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Ingredients
Tuna patties:
- 2 cans (119g each) tuna in salted water, drained
- 1 stalk celery, finely chopped
- 1 small red onion, finely chopped
- 8 medium gherkins, finely chopped
- ½ punnet (5g) each fresh coriander, parsley and dill, chopped
- ¼ cup (60ml) mayonnaise
- 1 Tbsp (15ml) chilli oil or chilli
- ¼ – ½ cup (60–125ml) parmesan or gruyère cheese, grated
- ¼ cup + 2 Tbsp (90ml) breadcrumbs + extra for coating
- 1 egg, whisked
- Juice (60ml) and grated peel of 1 lemon
- Vegetable oil, for frying
- Salt and milled pepper
Spicy fruit salsa:
- 1 pineapple or mango, cubed
- Handful each fresh parsley and mint, chopped
- 1 red chilli, deseeded and chopped
- 1 Tbsp (15ml) honey
- ¼ red onion, finely chopped
- Juice (30ml) and grated peel of 1 lemon
- ½ red pepper, chopped
- 6 PnP white seeded burger buns, halved
- About ⅓ cup (80ml) mayonnaise
- 1 packet (150g) Asian salad leaf mix
- 3–4 radishes, sliced
- 2 tomatoes, sliced
- Vegetable crisps, for serving (optional)
Method
- Combine tuna patty ingredients.
- Shape into burger patties (using a ⅓ cup measure) and coat with extra breadcrumbs.
- Rest in the fridge for 10–15 minutes, or until firm.
- Mix salsa ingredients and set aside.
- Heat oil in a pan over medium heat and fry patties for 3–5 minutes a side, or until golden. (Or cook in an air fryer for 10 minutes at 180°C, flipping halfway through.)
- Allow to cool slightly.
- Toast the buns, then spread with mayo. Top with salad leaves, radishes, tomato slices, tuna patties and salsa.
- Serve as is or with vegetable crisps.