Tuna and corn burgers with olive and parsley salad
Prep
30m
Cook
10m
serves
4
Tuna and corn burgers with olive and parsley salad
Keep the kids entertained - invite them into the kitchen to help make these simple and nutritious tuna and corn burgers.
Ingredients (13)
- 3 slices white bread, crusts removed
- 1/2 cup flat-leaf parsley leaves
- 310g can corn kernels, drained, rinsed
- 425g can tuna in oil, drained
- 1 egg, lightly beaten
- 1/2 cup (60g) grated cheddar
- Sunflower oil, to shallow-fry
- Toasted wholemeal rolls and mayonnaise, to serve
Olive and parsley salad
- 1 cup (120g) green olives, pitted
- 1 cup flat-leaf parsley leaves
- 1 small red onion, thinly sliced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Method
-
1.Place the bread in a food processor and whiz until you have fine crumbs. Add the parsley and half the corn, then pulse until roughly chopped.
-
2.Place in a bowl with the tuna, egg, cheese, remaining corn and some sea salt and freshly ground black pepper. Mix well, then form into 4 patties. Chill for 10 minutes while you make the salad.
-
3.For the olive salad, combine the green olives, parsley and onion in a small bowl. Add the lemon juice and olive oil, season with sea salt and freshly ground black pepper, then toss to combine. Set the salad aside until ready to serve.
-
4.Heat the sunflower oil in a frypan over medium-high heat. Add the burger patties to the pan and cook for 2 minutes each side until golden and cooked through. Drain on paper towel.
-
5.Spread the rolls with mayonnaise, then fill with patties and olive salad.
Reviews
Join the conversation
Log in Register