Cooking this can be a family affair get the kids to help you crumb these tasty tuna and potato patties. Then bake and enjoy them dunked in herbed yoghurt.


  • 500g Desiree potatoes, peeled, cut into 3cm pieces (see note)
  • 425g can tuna in springwater, drained, flaked
  • 1 small red capsicum, halved, seeded, finely chopped
  • 6 shallots, trimmed, finely chopped
  • 2 tablespoons chopped fresh continental parsley
  • 1 teaspoon finely grated lemon rind
  • 40g (1/4 cup) plain flour
  • 1 egg, lightly whisked
  • 135g (1 1/2 cups) mixed-grain dried (packaged) breadcrumbs
  • Olive oil spray
  • 250g (1 cup) low-fat Greek-style yoghurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh continental parsley
  • 1 teaspoon capers, rinsed, drained, finely chopped


  1. To make the yoghurt tartare, combine the yoghurt, lemon juice, parsley and capers in a small bowl.
  2. Cook the potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to the pan. Coarsely mash. Set aside to cool.
  3. Combine the potato, tuna, capsicum, shallot, parsley and lemon rind in a large bowl. Divide into 8 portions. Shape each portion into a 2cm-thick patty. Cover and place in the fridge for 30 minutes or until firm.
  4. Preheat oven to 200