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Tuna fish cakes

Ingredients 11
Servings 12
Time +/- 30 min + chillin


  • 500
    potatoes, skinned
  • 30
    plain yoghurt or milk
  • 1
    small onion, finely chopped
  • 185
    tuna, drained
  • 15
    lemon juice
  • 2
    dried tarragon or dill
  • 5
  • salt and freshly ground black pepper
  • 2
    eggs, lightly beaten
  • fresh breadcrumbs
  • oil for frying


+/- 20 min
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.

Read more on: fish/seafood  |  deep-fry

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