• 1 medium potato, peeled and grated (to yield 1 cup)
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped chives
  • 1 tsp grated lemon zest
  • 1 egg, beaten
  • 95 g can Greenseas Sundried Tomato and Onion Tuna
  1. Place the grated potato in a clean tea towel and squeeze out the excess liquid from the potato. Place in a mixing bowl.
  2. Add parsley, chives, lemon zest and beaten egg. Mix well. Carefully mix in Greenseas Tuna with Sundried Tomato and Onion.
  3. Heat a little oil in a non-stick frying pan. Divide the tuna mixture into 4 and spoon into the pan. Cook over medium to low heat for approximately 5 minutes on each side until potato is cooked and rosti golden. Serve with a crisp green salad, garnished with a lemon wedge.

Top Tips

  • Make sure that you squeeze out as much of the potato liquid as you can to avoid the rosti being too wet
  • Serve cold as a lunchbox or picnic suggestion

Made With

Rate and Review

8 Ratings

Reviews (8)

Bonny Wakefield's Rating
Janet Cross's Rating
Val Lowe's Review | Rating

i know what i'm having for lunch tomorrow. They look super.

Barbara Wilson's Rating
Jane Fowler's Rating
Penny's Review | Rating

Kind of fell apart a bit. I suspect I didnt squeeze enough out of the potato. Nice taste and I can see how they would be great for a picnic.

Alison's Review | Rating

This was very nice but I had to make some modifications as follows: I doubled the recipe and used 3eggs instead of 2. I used Kumara instead of potato, I had regular tuna but not the flavoured type, so I added a quarter of white onion (cut really finely), a good tablespoon of my homemade tomato relish. They were very tasty fritters. Definitely will make again.

Jayne Downes's Review | Rating

Delicious you need to squeeze potatoes in a tea towel to get rid of moisture