4 slices stale, increased-fibre white bread
750g waxy potatoes, cooked and mashed
425g can tuna chunks in spring water, drained
4 green/spring onions, sliced
1 egg, lightly beaten
1/4 cup parsley, finely chopped
125g can creamed corn
1 large avocado, peeled and chopped
2 large tomatoes, chopped
1. Preheat oven to 180 C (160 C fan forced). Remove crusts from bread and tear into pieces. Place in a food processor and process to form breadcrumbs. Bake for 5 min or until crumbs are slightly dried. Set aside.
2. Place potatoes in a bowl and add tuna, green/spring onion, egg, parsley, corn and 1/4 cup prepared crumbs. Mix to combine. Divide the mixture into 12 portions and shape each into a patty. Place remaining breadcrumbs on a plate and roll each patty in the crumbs. Chill in the refrigerator for 15 min.
3. Line a baking tray with baking paper. Place patties on tray and spray lightly with olive oil. Cook for 10 min, turn and spray again. Cook a further 10 min. Serve with combined avocado and tomatoes. Garnish with lime wedges.