Potato and tuna cakes

Potato and tuna cakes

Polpette di tonno e patate

By
From
The Collection
Makes
10 little cakes
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
550g potatoes, peeled
salt
pepper
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
olive oil, for shallow-frying

Method

  1. Cut the potatoes into walnut-sized pieces and boil in a saucepan of 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 large frying pan to cover the base generously and heat gently. Shallow-fry the cakes until golden, about 5 minutes per side. Drain on kitchen paper and serve either warm or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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