Servings: 4

1 small onion, finely chopped 1 small onion, finely chopped
2 tablespoons butter 2 tablespoons butter
1 large can tuna, drained 1 large can tuna, drained
4 hard-boiled eggs, finely chopped 4 hard-boiled eggs, finely chopped
1½ cups mashed potato 1½ cups mashed potato
1 small can creamed corn 1 small can creamed corn
1 teaspoon lemon juice 1 teaspoon lemon juice
1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
1-2 cloves garlic, crushed 1 to 2 cloves garlic, crushed
Dried dill, to taste (optional) Dried dill, to taste (optional)
Salt & pepper, to taste Salt & pepper, to taste

Melt butter in a frypan and cook onion until soft but not brown.
Mix with drained tuna, chopped eggs, mashed potato, creamed corn, lemon juice, parsley, garlic, dill, salt and pepper.
Divide into equal portions and shape into cylinders but not too thin.
Roll in flour, then coat with beaten egg and finally, panko crumbs.
Put into the fridge for at least 1 hour - the longer the better.
Deep fry in hot oil and fry gently until golden brown and hot through.
Serve immediately with lemon wedges, chips and a fresh salad.

You can shape them into traditional round patties but they need to be thick so they don't fall apart when cooking.  You can shape them into traditional round patties but they need to be thick so they don't fall apart when cooking.