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Tuna and potato cakes

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 9
Servings 10


  • 600
    potatoes, peeled, boiled and mashed
  • salt and freshly ground black pepper
  • 200
    tuna chunks in brine, drained and flaked
  • 1
    lemon (grated rind only)
  • 1
    egg, beaten
  • 2
    chives, chopped
  • 15
    chopped fresh parsley
  • 45
    cake flour
  • 60


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.

Read more on: starch  |  shallow-fry

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