Recipe

Tuna potato cakes

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4, Makes 8 Item
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Ingredients

Tuna potato cakes
  • 750 gram large floury potatoes, peeled
  • 185 gram can tuna in olive oil, drained, flaked
  • 1 egg
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1/4 cup plain flour
  • 1/3 cup vegetable or olive oil
  • 200 gram greek-style natural yoghurt
  • 1 clove garlic, crushed
  • mixed salad and lemon wedges, to serve

Method

Tuna potato cakes
  • 1
    Grate potatoes coarsely into a large bowl. Squeeze out excess liquid. Add tuna, egg, parsley and flour, mix well to combine. Season.
  • 2
    Heat half the oil in a large frying pan over moderately high heat. For each patty, shape 1/2 cup of tuna mixture into a round. Flatten slightly to make 10cm rounds.
  • 3
    Cook, in batches, 3-4 minutes each side, or until golden brown and cooked. Transfer to paper towels to drain. Top up and reheat oil between batches.
  • 4
    Whisk yoghurt and garlic in a small bowl until combined. Season.
  • 5
    Serve cakes with salad, lemon wedges and yoghurt sauce, if you like.

Notes

You could add a finely chopped fresh long red chilli to yoghurt for a little heat, if preferred.

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