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Ingredients

• 425 Gram Can of Tuna in Sea Water
• 160 Grams of Diced Macadamia Nuts
• 2 Large Potatoes
• 1 Shallot
• 1 Lemon
• 1 Egg
• ¼ Cup of Dried Breadcrumbs
• ¼ Cup of Vegetable Oil
• 1 Tablespoon of Horseradish Cream
• Freshly Ground Sea Salt (to season)
• Freshly Ground Black Pepper (to season)
• Tartare Sauce (to serve)
• Side Salad (to serve)
• Potato Chips or French Fries (to serve)

Method

1. Drain the tuna
2. Wash, eye, peel and rinse the potatoes then chop into smaller pieces to speed up cooking time required. Boil potatoes. Once potatoes are soft drain off the excess cooking water and mash the potatoes thoroughly.
3. Trim, rinse and finely chop the shallot
4. Wash, dry and then finely grate off the zest of one lemon
5. In a small mixing bowl lightly beat the egg (the egg is used to bind the patties)
6. Into a large mixing bowl add the tuna, mashed potato, shallots, lemon zest, horseradish cream, the lightly beaten egg and breadcrumbs and mix well ensuring that all ingredients are more or less evenly dispersed throughout the tuna patties mixture.
7. Divide tuna patties mixture into 8 or more roughly equal sized portions and form each into a ball. Then flatten and shape the tuna patties balls.
8. Empty macadamia nuts onto a deep lipped plate and then one at a time press the tuna patties into dice macadamia nuts to embed the diced macadamia nuts into the patties. Flip and do likewise with the other side.
9. Once coated with diced macadamia nuts transfer tuna patties to a large plate or tray. Cover with plastic cling wrap and chill in the refrigerator for at least 15 minutes.
10. Heat vegetable oil in a large non-stick fry pan over a medium heat.
11. Once oil is up to temperature (just beginning to smoke) add macadamia nut coated tuna patties to fry pan and cook until golden (about 2½ minutes). Then flip patties and do likewise for the other side.
12. Once cooked place patties on a wire rack to drain. Placing the wire draining rack on a paper towel lined baking sheet in a warm oven will keep the tuna and macadamia patties hot while draining. 3 to 5 minutes should be adequate draining time but you can leave patties warming for longer if desired. Just be careful that the tuna and macadamia patties do not overly dry out.

Serving

Serve tuna and macadamia patties with tartare sauce, a side salad or vegetables and hot chips/French fries. Season to taste with freshly ground sea salt and freshly ground black pepper. Tomato ketchup goes real well with these tuna and macadamia nut patties.

Remember that when cold Tuna and Macadamia patties make great sandwiches which makes them ideal for a cut lunch.  

Yield: 8 Adult servings

Preparation Time: 15 Minutes plus chilling time

Cooking Time: 5 Minutes

Tip: These tuna and macadamia patties can be stored frozen and then thawed and cooked as and when required. Enjoy!