Description
Tuna fish cakes are savory patties made from a mixture of canned tuna, mashed potatoes, herbs, and seasonings, which are then fried until golden and crispy. They are a great way to transform simple ingredients into a satisfying meal.
Ingredients
- 400g potatoes, peeled and chopped
- 2 cans (about 320g) tuna in olive oil, drained
- 1 tablespoon capers, drained and chopped (optional)
- 1 small bunch of fresh parsley, chopped
- Zest of 1 lemon
- 1 egg
- 2 tablespoons plain flour
- Salt and freshly ground black pepper
- Olive oil, for frying
- Lemon wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Add the chopped potatoes and cook for about 10-12 minutes, or until they are soft and easily pierced with a fork. Drain the potatoes and mash them until smooth. Let them cool slightly.
In a large mixing bowl, combine the drained tuna, mashed potatoes, capers (if using), chopped parsley, and lemon zest. Season with salt and freshly ground black pepper. Mix everything together until well combined.
Crack the egg into the mixture and stir well to bind the ingredients together. Divide the mixture into 8 equal portions and shape each portion into a small patty or fish cake, about 2cm thick. Dust each fish cake lightly with flour on both sides.
Heat a drizzle of olive oil in a large frying pan over medium heat. Fry the fish cakes in batches, cooking for 3-4 minutes on each side, until they are golden brown and crispy. Be careful not to overcrowd the pan.
Once cooked, transfer the tuna fish cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges on the side for a fresh burst of citrus.