Recipe

Tuna potato cakes

You say scallop, we say cake. Each to their own, as they say. Whatever you call these little beauties, make sure you make plenty of them, because they won't last long.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4, Makes 8
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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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