Golden Tuna and Sweet Corn Hotplate Patties

Golden Tuna and Sweet Corn Hotplate Patties: The Quick Camp Lunch There is a certain rhythm to a good touring day: pack up camp, drive a few hours, pull over for lunch at a scenic stop, and eat something that actually tastes like a meal rather than a sad sandwich eaten over the bonnet. The problem is that at lunchtime, nobody wants to spend an hour cooking. You want something fast, filling, and forgiving of the fact that the nearest supermarket is three hundred kilometres back. These Golden Tuna and Sweet Corn Hotplate Patties are the answer. They come together in about twenty minutes from pantry staples that live permanently in our Engel or camp cupboard — tinned tuna, tinned corn, eggs and breadcrumbs. No marinades, no prep the night before, no specialty ingredients. Just a hotplate, a spatula, and a plate of golden, crispy patties that taste far better than the sum of their parts. What you need Ingredients (Serves 4) 2 x 185g cans of tuna in oil or springwater, drained 1 x 420g can of creamed corn 1 cup (approx. 100g) fresh breadcrumbs (or 3 slices of bread, blitzed) 2 large eggs, lightly beaten 1 small brown onion, finely diced 2 tablespoons chopped fresh parsley (optional, but worth it) 1 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and cracked black pepper, to taste 2 tablespoons olive oil, for frying Lemon wedges and salad, to serve Gear Portable camp gas stove (or hotplate over the fire) Cast-iron hotplate or heavy frypan Spatula and tongs Medium mixing bowl and fork A plate lined with paper towel How to make it Drain the tuna well. Squeeze out as much liquid as you can — wet patties fall apart on the hotplate. Flake it into a large mixing bowl. Add the wet ingredients. Tip in the creamed corn and beaten eggs, then add the diced onion, parsley, paprika, garlic powder and a good pinch of salt and pepper. Stir in the breadcrumbs. Mix everything together with a fork until well combined. The mixture should hold together when you squeeze a handful. If it feels too wet, add more breadcrumbs; if too dry, a splash of milk. Rest the mixture. Let it sit for 5 minutes so the breadcrumbs can absorb the moisture. This is the difference between patties that hold and patties that crumble. Get the hotplate hot. Heat the olive oil on the hotplate over medium-high heat. The oil should shimmer but not smoke. Shape and fry. Use your hands to form patties about 2cm thick (roughly 10cm across). Cook in batches of 3-4 — don't overcrowd the hotplate or the temperature drops and the patties steam instead of crisp. Cook until golden. Fry for 3-4 minutes per side until deep golden brown and crisp on the outside. The mixture is cooked through quickly, so you're really just waiting for the crust. Rest and serve. Transfer to a paper-towel-lined plate for a minute, then serve hot with lemon wedges, a simple salad, or in a bread roll as a burger. Camp tips Prep at home: Dice the onion and mix the dry seasonings at home. At camp, it's a two-bowl operation. Swap the corn: No creamed corn? Use a drained can of corn kernels plus an extra egg. Sweet chilli sauce works in a pinch too. Make it a burger: These patties are excellent in a soft roll with lettuce, tomato and aioli — the ultimate quick camp burger. Leftovers: Cold patties are great next day in a wrap or crumbled over a salad. They also freeze well if you have space. Gluten-free option: Swap breadcrumbs for gluten-free breadcrumbs or crushed cornflakes. Closer + cross-sell The secret to pulling off a fast camp lunch is having the right gear at the right temperature, and a solid hotplate that heats evenly makes all the difference. If your setup is due for an upgrade, check out our 12V Accessories collection to keep the camp fridge running cold for your fresh ingredients — and our 4WD / Camping collection for the gear that makes camp life easier.