Name: Tuna potato cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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

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Ingredients

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