1 large potato, cooked and mashed
2 x 110g can tuna chunks, drained
½ x 400g can cannellini beans, drained, rinsed and mashed
1tbsp soured cream (or use Greek yogurt)
Finely grated zest of 1 lemon
2 eggs
Salt and freshly ground black pepper
50g panko breadcrumbs
Vegetable oil, for frying
2 bread rolls, split and toasted
Cheese slices, mayonnaise, tomato slices and lettuce leaves, to serve
1 Combine the potato, tuna, beans, soured cream and lemon zest in a large bowl. Lightly whisk 1 egg and stir into the mixture. Season with salt and pepper. Form the mixture into four even-sized patties.
2 Lightly whisk the remaining egg in a shallow bowl and put the breadcrumbs into a separate bowl. Dip the patties into the egg, then toss in the breadcrumbs to coat. Put on to an oven tray lined with baking paper and chill for 30min.
3 Fill a deep frying pan with 2cm of vegetable oil and heat over a medium-high heat until a few breadcrumbs brown in 30sec. Cook the patties for 3-4min on each side until golden and heated through.
4 Top the toasted rolls with the cheese slices, patties, mayonnaise, tomato and lettuce and serve with micro herbs and potato wedges, if liked.
Look for tuna chunks instead of steaks as they’re usually cheaper.