A tasty, quick ands easy supper. If you can, use tinned Spanish tuna, but any tinned tuna in olive oil will work. The recipe is from ” Lobster and Chips ” by Trish Hilferty- one of my favourite books on fish cookery over many years. Make sure you have some tomato ketchup to offer alongside.
Ingredients
- 500 g floury potatoes peeled and cut into chunks
- 400 g tinned tuna in olive oil drained
- 4 spring onions trimmed and finely sliced
- 2 tbsps chopped flat leaf parsley
- a squeeze lemon juice
- plain flour for dusting
- Vegetable oil for frying
- sea salt and freshly ground black pepper
Servings:
Instructions
- Bring the potatoes to a boil in plenty of salted water then lower the heat and simmer until tender. Drain well and leave to dry for a few minutes then return to the pan and mash until smooth. Set aside.
- Flake the drained tuna into the mashed potato, mix in the spreing onions and parsley then season with salt, pepper and lemon juice. Divide the mixture into eight balls, then shape them into little cakes and dust lightly with flour.
- Heat about 1 cm oil in a large frying pan and fry the cakes over a moderate heat for about 5 minutes per side, until they are crisp and brown. Drain on kitchen paper then serve with a green salad.
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