Mini potato cakes with tuna

Fairlady
24 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

50.00 ml fresh chillies — 573
600.00 g tuna — filleted
400.00 g potatoes — grated
200.00 g sweet potato — grated
1.00 eggs — beaten
90.00 g flour — self-raising
salt and freshly ground black pepper — to taste
50.00 ml spring onions — chopped
sunflower oil
50.00 g capers
white radish — grated
MARINADE
100.00 ml Dijon mustard
50.00 ml vinegar — white wine
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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.



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