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) chopped fresh parsley
• 1 level teaspoon garlic powder
• 1 teaspoon (8g) salt
• 1/3 teaspoon black pepper
• 4 eggs
• 1/3 cup (50g) breadcrumbs (or rusk crumbs)

For the Aioli Sauce

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

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. Finely grate the zucchini using the fine side of the grater and squeeze out any excess liquid well. Finely chop the spring onions.
2. Drain the potatoes and place them in a bowl. Mash them while they are still hot with a fork or a potato masher. Add all the remaining ingredients and mix well.
3. Take 100g of the mixture and shape it into a patty (bifteki). Place it on a baking sheet lined with non-stick parchment paper. Repeat with the rest of the mixture. If you like, 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:

4. In a bowl, mix all the ingredients together.
5. Serve the tuna patties along with the Aioli sauce.