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    Tuna and Sweetcorn Patties

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    Tuna and Sweetcorn Patties

    Tuna and sweetcorn have become a classic combination. Try them in these simple patties. Served in a cheese bap, with garlic mayonnaise and crispy lettuce, they make a good alternative to burgers.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 400g pack Waitrose Rösti
    • 1½ x 340g can Green Giant Niblets Sweetcorn, drained
    • 1½ x 200g cans Waitrose Light Meat Tuna Steak in Olive Oil, drained
    • 1 medium egg and 1 medium egg yolk, beaten
    • 2 tbsp chopped fresh parsley
    • 6 Waitrose White Cheddar Cheese Baps (sold in packs of 4)
    • 5 tbsp Waitrose Garlic Mayonnaise
    • 1 Little Gem lettuce, washed and leaves separated
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Put the rösti into a bowl and break up with a fork. Add the sweetcorn, tuna, egg, egg yolk and parsley, then season generously.
    2. Grease two 4 x 10cm, non-stick Yorkshire pudding tins. Divide the mixture between 6 of the hollows and press down firmly with a fork, giving the patties a rounded top to allow all the mixture to fit in. Bake in the preheated oven for 15-20 minutes, until golden.
    3. Split the baps and spread each bottom half with 1 tsp mayonnaise. Top with 2 or 3 lettuce leaves. Carefully lift the patties out of the tins and place on top of the lettuce. Spoon 1 tsp mayonnaise on top of each patty and replace the bap lids. Eat while still hot with a green salad and a few oven chips.

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    Cook's tips

    After placing the mixture in the tin, chill in the fridge for 20 minutes before cooking to help the patties stick together and make them less likely to fall apart.


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