Fish Patties
Once you’ve tried this recipe from Geoff Jansz, you’ll never throw out leftover mashed potato again! Geoff’s fish patties are easy to make, and they taste great with his tomato and dill sauce. (Tip: don’t worry too much about proportions for the fish and potato, just make the mixture as strong or as mild as you like.)
Ingredients
mashed potato
tinned tuna or salmon (you could also use leftover shredded meat)
1/2 red capsicum, finely diced
1/2 large onion, finely diced
black pepper, freshly ground
pinch of salt
olive oil, for frying
Tomato and dill sauce
lemon zest
lemon juice
fresh dill, roughly chopped
tomato, diced
butter
water
Method
1. Combine the mashed potato with the capsicum, onion, pepper, salt and tinned fish.
2. Using clean hands, shape the mixture into patties 2-3cm (around 1″) thick.
3. Heat the olive oil in a non-stick pan, then fry the patties for 2-3 minutes on each side.
4. When the patties are cooked, place them on a warm serving plate.
5. Add all the sauce ingredients to the pan. Cook for about 1 minute. Shake the pan constantly as the sauce is cooking.
6. Pour the sauce over the patties and serve.
Music
In our segment we featured Australian singer Little Pattie performing ‘Dance Puppet Dance’ in 1965.