Mini potato cakes with tuna

Recipe from: 5/27/1998 12:00:00 AM
Ingredients 14
Servings 24
Time

Ingredients

  • 50
    ml
    olive oil
  • 600
    g
    piece boned tuna
  • 400
    g
    potatoes, grated
  • 200
    g
    sweet potato, grated
  • 1
    egg, beaten
  • 90
    g
    self-raising flour
  • salt and milled black pepper to taste
  • 50
    ml
    chopped spring onions
  • sunflower oil
  • 50
    g
    capers
  • grated white radish (daikon) to garnish
  • MARINADE
  • 100
    ml
    Dijon mustard
  • 50
    ml
    white wine vinegar
 

Method

 
MARINADE: Mix ingredients together. Heat olive oil in a heavy-based frying pan and sear tuna (cut into 3 cm thick slices on each side). Set aside for 5 minutes, then slice fish thinly and toss in marinade. Squeeze liquid from potatoes and sweet potatoes, if necessary. Mix potatoes and sweet potatoes with egg, self-raising flour, seasoning and spring onions. Heat a little sunflower oil in a frying pan and drop teaspoonfuls of mixture into oil. Fry on both sides until golden. Keep potato cakes warm on a baking sheet in the oven at 100 ºC. Toss capers quickly in hot oil in pan. Top potato cakes with tuna and capers and garnish with radish.
 

Read more on: fish/seafood  |  shallow-fry
 

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