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How to make Tuna and corn burgers with olive and parsley salad

Yield = 4
Prep time: 0:30
Cook time: 0:10
Total time: 0:40

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.