Tuna and Veggie Cakes

Ingredients

• 6 Baby White Potatoes
• 2 Carrots
• 1 Large Zucchini
• 1 tbsp butter
• 1 cup bread crumbs
• 1 tsp mixed dry herbs
• 390g Canned Tuna in Springwater
• 2 tbsp olive oil

Directions

• Heat a large saucepan of water over medium heat and bring to the boil.
• Peel and chop your potatoes.
• Add your potatoes to your boiling water
• Chop your other veggies into rounds and add to the water.
• Allow your veggies to boil until soft and tender (about 10 minutes)
• Remove from heat and drain water, add the butter.
• Use a potato masher to mash the veggies until well combined.
• Allow to cool.
• Add bread crumbs, mixed herbs, tuna and mix to combine.
• Roll mixture into desired sized balls
• Heat a large fry pan over medium heat, add the olive oil.
• Place the balls into the fry pan and cook for 3-5 minutes, flatten with a flipper to desired size, flip and cook for a further 5 minutes on the other side.