• med fat 7.42g 7.42%
  • med sat fat 1.76g 1.76%
  • med salt 169.14mg 0.16%
  • low sugar 1.02g 1.02%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Steam potatoes until tender. Drain.
  2. Process potatoes with 1 tablespoon of oil in a food processor for 15 seconds or until smooth. Remove from food processor.
  3. Process onion and tuna in food processor for 10 seconds.
  4. Combine potatoes, tuna and onion in a large bowl.
  5. Add zucchini, carrot, parmesan cheese and wholemeal flour. Mix until all ingredients are combined.
  6. Beat the eggs with a fork and add to mixture.
  7. Heat oil in large non-stick frying pan over medium heat. Spoon tablespoons of the potato mix into frying pan and cook until golden brown on both sides.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
58.75g
100.00g
Energy (kJ)
353.09kJ
601.03kJ
Protein (g)
5.90g
10.05g
Total fat (g)
4.36g
7.42g
- Saturated fat (g)
1.03g
1.76g
- Polyunsaturated fat (g)
0.48g
0.82g
- Monounsaturated fat (g)
2.53g
4.31g
Cholesterol (mg)
23.93mg
40.72mg
Carbohydrate-available (g)
4.95g
8.43g
CarbohydrateSE (g)
4.94g
8.40g
- Sugars (g)
0.60g
1.02g
Water (g)
41.85g
71.24g
Dietary fibre (g)
0.94g
1.60g
Thiamin (mg)
0.04mg
0.07mg
Riboflavin (mg)
0.06mg
0.10mg
Niacin (mg)
1.75mg
2.97mg
Niacin equivalents (mg)
3.12mg
5.31mg
Vitamin C (mg)
5.47mg
9.30mg
Total folate (ug)
13.38ug
22.78ug
Total vitamin A equivalents (ug)
96.62ug
164.47ug
Retinol (ug)
14.22ug
24.21ug
Beta carotene equivalents (ug)
493.73ug
840.42ug
Sodium (mg)
99.37mg
169.14mg
Potassium (mg)
160.76mg
273.64mg
Magnesium (mg)
14.45mg
24.60mg
Calcium (mg)
27.38mg
46.61mg
Phosphorus (mg)
68.73mg
117.00mg
Iron (mg)
0.51mg
0.87mg
Zinc (mg)
0.43mg
0.74mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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