Tuna mornay rissoles

400g microwave baby potatoes
350g packet kale slaw mix
2 x 425g cans tuna in brine, drained
425g tub creamy cheese pasta sauce
50g (1 cup) panko breadcrumbs
Vegetable oil, to shallow-fry
1 tablespoon finely chopped fresh continental parsley leaves, plus extra leaves, to serve
1 lemon, cut into wedges

Step 1

Microwave the potatoes following packet directions. Use a fork to coarsely mash, including the skin. Make the slaw following packet directions.
Step 2

Combine tuna and 250ml (1 cup) pasta sauce in a large bowl. Add potato and mix until well combined. Season. Place breadcrumbs on a plate. Shape tuna mixture into 16 patties. Roll patties in breadcrumbs to coat.
Step 3

Add oil to a large frying pan to come 1cm up side of pan. Heat over medium-high heat. Cook patties, in 2 batches, for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Microwave the remaining sauce in a microwavesafe bowl for 1 minute or until heated. Stir through parsley. Divide slaw and patties among serving plates. Top with sauce, extra parsley and lemon.