Potato and tuna cakes

Potato and tuna cakes

Polpette di tonno e patate

By
From
Simple Cooking
Makes
10
Photographer
Alastair Hendy

This recipe uses freshly boiled and mashed potato, but can also be made using leftover mashed potato. Canned tuna, preferably in olive oil, should always be at the ready in a well-stocked Italian larder.

Ingredients

Quantity Ingredient
550g potatoes
salt
250g canned tuna in oil, drained and finely chopped
30g salted capers, soaked, drained and chopped
4 tablespoons flat-leaf parsley, chopped
3 eggs
100g dried breadcrumbs, (see note)
olive oil, for shallow-frying
pepper

Method

  1. Cut the potatoes into walnut-sized pieces and boil in a saucepan in salted water until soft, about 20 minutes. Drain well, then mash and cool.
  2. Put the mashed potato in a bowl. Add the tuna, capers, parsley and some pepper along with 2 of the eggs, and mix well.
  3. Shape the mixture with your hands into cakes 8cm wide and 3cm deep. Beat the third egg in a bowl. Dip the cakes in the egg then coat with the breadcrumbs.
  4. Pour enough olive oil into a frying pan to cover the base generously and heat gently.
  5. Shallow-fry the cakes until golden, about 5 minutes per side. Drain on kitchen paper and serve either warm or cold.

To make dried breadcrumbs

  • To make dried breadcrumbs, first cut the crusts off some leftover bread, and let it dry in a 160ºC oven until crisp and crunchy. Put in a processor and blend to crumbs – or wrap in a tea towel, and beat to crumbs with a mallet or rolling pin.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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