Name: Crispy tuna cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 750 gram potatoes, peeled, cut into chunks; 185 gram can tuna in oil, drained, flaked; 1/4 cup finely chopped parsley; 1 egg, lightly beaten; 1 small onion, finely chopped; vegetable oil, to deep-fry; 150 gram mixed salad leaves; 2 tablespoon extra virgin olive oil; 3 teaspoon balsamic vinegar lemon wedges, to serve

Crispy tuna cakes

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Serves 6

Prep

10M

Cook

15M

Total

25M

Ingredients

750 gram potatoes, peeled, cut into chunks

185 gram can tuna in oil, drained, flaked

1/4 cup finely chopped parsley

1 egg, lightly beaten

1 small onion, finely chopped

vegetable oil, to deep-fry

150 gram mixed salad leaves

2 tablespoon extra virgin olive oil

3 teaspoon balsamic vinegar lemon wedges, to serve

Method

1.Cook potato in a large saucepan of salted water for 10 minutes, until tender. Drain and return to saucepan. Cook on medium heat for 1 minute to dry.

2.Remove from heat and mash well. Fold through tuna, parsley, egg and onion. Season to taste.

3.Heat oil in a medium saucepan to 180°C, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 minutes, until golden. Drain on paper towel.

4.Drizzle salad leaves with combined oil and vinegar and toss to coat. Serve tuna cakes with lemon wedges and salad.

Use two tablespoons to carefully spoon tuna mixture, shaping as you go, into the oil.
Note

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Ingredients

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