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1
Roughly chop the peas and corn or pulse a few times in a food processor.
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2
You still want recognizable pieces, but cutting down the size helps the cakes hold together better.
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3
Melt butter in a large non-stick pan over medium heat.
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4
Add mushrooms and toss to coat.
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5
Stir after two minutes, then allow to cook undisturbed for another two minutes.
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6
Add onions and half of the salt and reduce heat slightly.
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7
Cook for 7 to 8 minutes, stirring occasionally, until onions are very soft.
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8
Return heat to medium, add corn and peas and cook for 3 to 4 minutes, until warm.
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9
Stir in a pinch each of salt and pepper, plus desired amount of hot sauce if using.
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10
Empty mixture into a bowl and put it in the fridge to cool quickly.
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11
In the meantime, process the chips to a fine crumb in a food processor (a minute or two of pulsing).
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12
Flake the drained tuna into the bowl of mushroom mix once its cooled to room temperature or colder.
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13
Add chip crumbs and chives and stir, breaking apart large tuna chunks.
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14
Stir in mayonnaise and mustard.
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15
Important: taste it now before adding raw egg.
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16
The egg acts as a binder and shouldnt affect the current seasoning much.
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17
I added a pinch of salt and 1/4 teaspoon of black pepper.
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18
The chips I used were very well seasoned so it didnt need much more.
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19
Add the unbeaten egg and stir until incorporated.
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20
Refrigerate the mixture for at least 15 minutes, allowing chips to absorb moisture and bind the mix.
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21
Remove bowl from the fridge.
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22
Form 1/3 cup-size patties and shape them to roughly 1/2 to 3/4 thick and 3 inches in diameter (palm sized).
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23
Set patties aside on a plate.
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24
Wipe out the non-stick pan used earlier with a paper towel or dish cloth.
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25
Add 2 teaspoons of oil into the pan and heat over medium heat for a couple minutesyou want it thoroughly heated over medium heat before adding the patties.
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26
That way the patties sizzle a bit when added.
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27
Depending on the size of your pan, add about two patties at a time and cook for 4 to 5 minutes per side.
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28
If the patties get too dark on the outside before four minutes is up, decrease the heat a little.
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29
The goal is to cook the patties (namely, the egg) through without burning the outside.
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30
Remove cooked patties to a clean plate and finish cooking the rest using more oil in the pan if needed.
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31
Serve with lemon wedges and garnish with additional chopped chives (or some more potato chip crumbs for a fun look).
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32
Notes: 1.
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33
Will serve 6 as a lighter entree and 12 or more as small, appetizer-sized cakes.
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34
2.
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35
See the blog post link for information on making appetizer-sized patties, ingredient substitutions, and make ahead options.
