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Kumera and Tuna Patties

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“An old family favourite. You can add cilantro instead of the parsley if you wish or add more curry powder or use a curry paste instead. Add some finely diced chilli or ground chilli flakes if you wish. For a gluten-free version be sure that all ingredients used are gluten-free. Cooking time does not include the 30 minutes refrigeration time required”
12 tuna patties

Ingredients Nutrition

  • 600 g kumara, peeled roughly chopped and steamed
  • 1 large onion, peeled and finely diced
  • 12 cup parsley (cilantro) or 12 cup coriander, chopped finely (cilantro)
  • 2 garlic cloves, crushed
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon pepper, freshly ground
  • 1 teaspoon curry powder or 1 teaspoon curry paste
  • 1 chili, finely diced (optional)
  • 425 g tuna, well drained
  • 12 cup dried breadcrumbs (packaged) or 12 cup dried gluten-free breadcrumbs


  1. Peel and roughly chop the kumera.
  2. Steam the kumera and roughly mash. Measure out 2 cups of mashed kumera for the recipe.
  3. Add the 2 cups kumera and all remaining ingredients to a large bowl. Mix well.
  4. Using your hands, roll 1/4 cup of the mixture into a ball and flatten them to form patty shapes. Continue with the remaining mixture. If the mixture is too wet, add in some more breadcrumbs.
  5. You can roll the patties in some extra dry packaged breadcrumbs if you wish.
  6. Refrigerate patties for 30 minutes or overnight.
  7. Heat a little oil in a large frypan and add the patties. Cook until browned on each side. Turn patties gentley.
  8. Serve with a salad on the side and a sauce/mayonnaise of your choice.

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