Tuna and potato cakes

Name: Tuna and potato cakes
Yield: 10 servings
Cuisine: Accompaniment
Ingredients: 600.00 g potatoes peeled, boiled and mashed; sea salt and freshly ground black pepper; 200.00 g tuna tinned in brine, flaked; 1.00 lemon zest only; 1.00 eggs beaten; 2.00 fresh chives chopped; 15.00 ml fresh parsley chopped; 45.00 ml flour cake; 60.00 ml oil

10 servings

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Starch

By Food24 November 03 2009

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Ingredients (9)

600.00 g	potatoes — peeled, boiled and mashed
	sea salt and freshly ground black pepper
200.00 g	tuna — tinned in brine, flaked
1.00	lemon — zest only
1.00	eggs — beaten
2.00	fresh chives — chopped
15.00 ml	fresh parsley — chopped
45.00 ml	flour — cake
60.00 ml	oil

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Method:

Season the mashed potato with salt and pepper and mix with the remaining ingredients, except the cake flour and oil. Divide the mixture into 10 equal portions and shape into 10 flat, round cakes. Roll each cake in cake flour, shake off the excess flour and chill for 30 minutes until firm. Heat the oil in a shallow, heavy-based pan and fry the fish cakes over medium heat until golden brown on both sides and cooked through. Drain on paper towelling and serve with slices of lemon, fresh bread rolls and a salad. Makes 10 fish cakes.