Tuna sliders

 

Everyone keeps cans of tuna in their cupboards.They're a kitchen staple; the 'empty cupboard standby' food.

Sadly, canned tuna isn't the most appetising thing to look at. Especially not when it's all brine-y or oily, stuck together in clumps peering out at you like a soggy towel.

But! With a few household ingredients (which, if you were raiding the cupboards and could only find tuna you may not have), you can turn your soggy towel tuna into something delicious.

Kitchen mess is the best type of mess, especially when you don't have to clean up afterwards.

Ingredients:

Makes 5 mini burgers

1 spring onion

1 rib of celery

1 can tinned tuna

2 cloves garlic

1/4 carrot, peeled

1/2 red pepper

Salt and pepper, parsley, crushed chillies and paprika

2 tbsp cream

1/4 cup breadcrumbs

1 egg

All purpose flour

Olive oil

Start by finely chopping all of your vegetables. Don't go crazy with this. If you have a food processor, feel free to throw them all in there and let it do it's thing.

Throw all your veggies except the celery and garlic into a medium bowl.

Fry the celery and garlic in a little olive oil for a few minutes, until it's heated through but still crunchy. 

This is where it gets messy.

The best way I can describe this is just - throw everything else into the bowl (except the flour and no more oil), and just have a party.

Disco balls and everything. Don't hold back.

Mix until everything is combined, and chill in the fridge for about 10 minutes to let it firm up.

During that time, you might want to start making your sides to serve your sliders with.

After 10 minutes is up, take the bowl out of the fridge. Dust a surface with flour, and set a pan to heat to medium-high with some olive oil. 

Grab small handfuls of the mixture, then form them into balls. Don't worry if it feels like it's falling apart; it might. If it does, cry onto your dusted surface and give in cooking forever.

As long as you give it a good coating and slop it straight into the pan, you shouldn't have to worry too much about it falling apart. When you've got all of your balls in the pan, flatten them down with a spatula so they look vaguely burger-shaped.

You can see mine were cracking a little. That there in the pan? That's not oil. That's tears.

Just kidding! After 4-5 minutes, give them a flip.

They should be nice and golden brown. If not... flip em back over! A few minutes on this side should be enough, and then you can serve with your sides!

Whipped cream sadly didn't go with this, but a nice squirt of BBQ sauce did me just fine ♥