Tuna patty rolls

Tuna patty rolls

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  • 0:30 Prep
  • 0:25 Cook
  • Makes 4
  • Capable cooks

Featured in
Lunch recipes, Fish recipes


  • 300g sebago potatoes, peeled, chopped
  • 425g can tuna in spring water, drained, flaked
  • 2 green onions, finely sliced
  • 1/4 cup plain flour
  • 1 egg, lightly beaten
  • 1/2 cup dried breadcrumbs
  • 1/4 cup vegetable oil
  • 1/3 cup hommus dip
  • 4 pita bread rounds
  • 4 iceberg lettuce leaves, shredded
  • 2 tomatoes, sliced


  • Step 1
    Cook potato in a saucepan of boiling, salted water until tender. Drain. Remove to a bowl and roughly mash. Allow to cool for 15 minutes. Add tuna and onion. Stir to combine. Using damp hands, shape into 8 oval patties.
  • Step 2
    Place flour on a plate. Place egg and breadcrumbs in separate bowls. Dust patties lightly in flour, shaking off excess. Dip in egg, then breadcrumbs. Heat oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes each side or until golden brown. Remove to paper towel to drain. Allow to cool.
  • Step 3
    Spread 1 tablespoon of hommus over 1 half of each pita bread. Top with onequarter of the lettuce and tomato. Top each pita bread with 2 tuna patties. Fold up to enclose filling. Cut each roll in half. Secure with baking paper and string.


  • 2497 kj


  • 20.5g

    Fat Total

  • 3.6g

    Saturated Fat

  • 7.2g


  • 33.7g


  • 86mg


  • 561mg


  • 65g

    Carbs (total)

All nutrition values are per serve


Timesaver tip: Cook patties the day before assembling rolls.

  • Author: Tracy Rutherford
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au


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