Tuna and corn burgers with olive and parsley salad

title="Tuna and corn burgers with olive and parsley salad"
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(4) Rate it

• 0:30 Prep


• 0:10 Cook


• 
  4 Servings


• Advanced

Keep the kids entertained - invite them into the kitchen to help make these simple and nutritious tuna and corn burgers with healthy side salad.

Featured in
Winter recipes, Main recipes

Ingredients

• 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, to serve


• Mayonnaise, to serve

Olive & 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

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Spread the rolls with mayonnaise, then fill with patties and olive salad.
  
  
  

• Author: Valli Little


• Image credit: Brett Stevens


• Publication: Taste.com.au

Source: taste.com.au