Crumbed Tuna Patty Sandwiches

Cook time 45 minutes



425g can of tuna, drained

300g sweet potato, skin on

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

4 spring onions, finely chopped

Zest of 1 lemon

1 egg, lightly beaten

1 cup Panko breadcrumbs

Salt and pepper to taste


1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tbsp tomato sauce

100g whole egg mayonnaise

2 tsp sour cream

4 drops of tabasco (optional)

½ lemon, juiced

¾ cup plain flour

2 eggs, lightly beaten

2 cups Panko breadcrumbs

Extra virgin olive oil, for shallow frying

8 slices of soft white sandwich bread, crusts removed

¼ iceberg lettuce, finely shredded

Crumbed Tuna Patty Sandwiches


Preheat the oven to 180°C.

Place the sweet potato on a small tray and bake in the oven for 25-30 minutes or until soft. Remove and cool before scooping out the flesh into a large bowl. Add the remaining patty ingredients with a pinch of salt and pepper. Using a fork, mash together until well combined. Divide the mixture into four even mounds, then with your hands shape into square patties that are the same size as the bread.

For the sauce, combine all the ingredients in a small bowl and set aside.

Dip the patties into the flour, then the beaten eggs and finally into the breadcrumbs. Repeat the process with the other patties. Pour 1cm of extra virgin olive oil into a large frypan over a medium-high heat. Shallow-fry the patties for 1-2 minutes on each side or until golden and crispy. Place on some paper towelling to drain off the excess oil.

To assemble, spoon the sauce onto one side of the bread. Top with the patty and a generous amount of lettuce. Add the other slice of bread, sauce-side down, on top. Repeat with remaining patties, lettuce, sauce and bread.