Tuna fish cakes

Name: Tuna fish cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Boil
Ingredients: 500.00 g potatoes peeled; 30.00 ml plain yoghurt (or milk); 1.00 onion small, chopped; 185.00 g tuna tinned and drained; 15.00 ml lemon juice; 2.00 ml dried tarragon or dill; 5.00 ml paprika; sea salt and freshly ground black pepper; 2.00 eggs lightly beaten; breadcrumbs fresh; oil for frying

12 servings Prep: 30 mins, Cooking: 20 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (11)

500.00 g	potatoes — peeled
30.00 ml	plain yoghurt — (or milk)
1.00	onion — small, chopped
185.00 g	tuna — tinned and drained
15.00 ml	lemon juice
2.00 ml	dried tarragon — or dill
5.00 ml	paprika
	sea salt and freshly ground black pepper
2.00	eggs — lightly beaten
	breadcrumbs — fresh
	oil — for frying

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Method:

Boil the potatoes in salted water till soft. Mash the potatoes and add the remaining ingredients, except the eggs and breadcrumbs. Mix lightly. Shape the mixture into 12 fishcakes, about 6 cm in diameter. Dip in egg and then in breadcrumbs and arrange on a baking sheet. Chill for 30-40 minutes in the fridge.
Fry in deep oil till golden brown, about 4 minutes on each side.
Serve with a salad.
Makes 12 medium-sized fish cakes.