Tuna and Potato Patties with Kalette Pesto

Cook time 1 hour
Servings 6


3 large potatoes
150g Danish feta, crumbled
3 tbsp instant polenta, plus extra for dusting
425g can of tuna in springwater, drained well
Salt and pepper

Kalette pesto
8 kalettes
1 small handful each of basil and flat-leaf parsley leaves, plus extra for garnish
75g blanched almonds
1 garlic clove, peeled
1 tsp Dijon mustard
1 ½ tsp red wine vinegar
Salt and pepper
185ml extra-virgin olive oil + extra for frying 

Tuna and Potato Patties with Kalette Pesto


Preheat the oven to 200°C. Wrap potatoes in foil and bake for 30-40 minutes or until tender. 

Meanwhile, to make the pesto, combine the kalettes, herbs, almonds, garlic, mustard, vinegar and salt and pepper in the bowl of a small food processor and blitz until a crumb forms. With the motor still running, drizzle in the oil and process until smooth. Adjust the seasoning if necessary.

Mix the polenta with 1-2 tbsp of boiling water.
Once potatoes are cooked, let them cool enough to handle and then scoop the flesh out of skins and place in a large bowl. Mix in the tuna, polenta mixture, feta, salt and pepper. Portion into 4 even balls then flatten into patties and dust in extra instant polenta.

Heat a couple of tablespoons of oil in a frypan over a medium-high heat and cook patties for 2-3 minutes on each side or until golden. Drain on paper towel.

Serve with a dollop of kalette pesto and extra picked leaves.