Tuna Patties in Olive Oil

• • 2 cans (2X160g) tuna in olive oil
• • 2 medium (500g) potatoes
• • 1 small (90g) dark zucchini (courgette)
• • 3-4 spring onions (scallions), about 50g
• • ½ cup (100g) boiled corn
• • ½ cup (25g) finely chopped parsley
• • 1 level teaspoon garlic powder
• • 1 teaspoon (8g) salt
• • 1/3 teaspoon black pepper
• • 4 eggs
• • 1/3 cup (50g) breadcrumbs (Kapira or galette)

For the Aioli Sauce

• • 1 cup (250g) mayonnaise
• • 1 lemon, zest and juice
• • 2 tablespoons (20g) finely chopped parsley
• • 2 cloves garlic, finely chopped
• • 1 tablespoon (20g) Dijon mustard
• • ½ teaspoon salt
• • 1/3 teaspoon black pepper

1. 1. Peel the potatoes, rinse them, and cut them into cubes. Place them in a saucepan and cover them with tap water. Put them on the heat and bring the water to a boil. Lower the heat to medium and boil for 10-15 minutes, or until the potatoes are tender. Coarsely grate the zucchini and squeeze out the excess moisture well. Finely chop the spring onions.
2. 2. Drain the potatoes and place them in a bowl. Mash them while they are hot with a fork or a potato masher. Add all the remaining ingredients and mix well.
3. 3. Take 100g of the mixture and shape it into a patty (bifteki). Place it on a baking sheet lined with parchment paper. Repeat with the remaining ingredients. If you wish, coat the patties in breadcrumbs. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. For the Aioli Sauce: In a bowl, mix all the sauce ingredients together. Serve the tuna patties with the Aioli sauce.