Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 500grams washed red potatoes, peeled
- 1 red onion
- 1/4 cup flat-leaf parsley, chopped
- 1 bunch broccolini, cut into short lengths
- 2 lemons
- 5milliliter canola cooking spray
- 1 bunch asparagus, halved lengthways
- 100grams feta, crumbled
- 2teaspoons olive oil
- 2 eggs, lightly beaten
- 185grams can tuna in oil, drained
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
27.0grams
Fat
16.4grams
Carbs
33.5grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Coarsely grate potatoes and place into a microwave-safe bowl. Cover and cook on high for 3 minutes or until just soft. Stir with a fork to loosen and transfer to a large bowl.
Step 2 of 4
Grate onion and squeeze out excess moisture. Add to potato with tuna, grated rind of 1 lemon, parsley, feta and egg. Season with salt and pepper and mix well to combine.
Step 3 of 4
Using 1/4 cup of mixture for each, shape into patties. Spray both sides with oil and place on a baking paper-lined oven tray. Bake for around 20 minutes, turning halfway through cooking time, until golden and crisp.
Step 4 of 4
Meanwhile, blanch asparagus and broccolini in boiling water for 1 minute, drain. Drizzle with oil and season with salt and pepper. Cut remaining lemon into wedges and serve with rosti and vegetables.
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