Ingredients:

For the Tuna Burgers:
425g/15oz can tuna, drained and flaked
225g/8oz cold mashed potato
50g/2oz sultanas
50g/2oz raisins
50g/2oz fresh breadcrumbs
45ml/3 tbsp finely chopped fresh parsley
2.5ml/ ½ tsp horseradish cream
Salt and freshly ground black pepper
lemon to taste

For the Dill Butter:
100g/4oz butter softened
30ml/2 tbsp finely chopped fresh dill
Finely grated ½ lemon rind
5ml/1 tsp fresh lemon juice

To Coat:
15ml/1 tbsp plain flour
1 (Size 3) egg, beaten
50g/2oz fresh white breadcrumbs

To Cook: 75g/3oz butter

Method:

Mix the butter,dill,lemon rind and juice together.Shape into a long sausage shape,wrap in foil or greaseproof paper and freeze until firm Then combine all ingredients for the tuna burgers until well mixed.Shape the tuna mixture into burgers using BurgerMate.Break each one open slightly and insert 5ml/1 tsp of the firm dill butter.

Reform burgers to enclose butter.In three different bowls place the plain flour,the beaten eggs and the fresh breadcrumbs.Dip each burger in the flour to lightly dust,then in the eggs and then in the breadcrumbs to coat thoroughly,removing excess of each before dipping into following bowl.In a frying pan,neat the butter and oil together until melted then fry the burgers and serve immediately.