Tuna Fish Cakes
Simply Delicious!
Ingredients:
- 500g potatoes or red skinned kumara
- 3 spring onions, trimmed and sliced
- 180g can tuna in springwater, drained
- 1/4 cup tomato sauce
- 1 egg, beaten
- pepper to season
- flour for dusting your hands
- 1 tablespoon vegetable oil
Method:
- wash and peel potatoes or kumara. Cut into chunks and place in a saucepan with water. Bring to the boil, then reduce the heat to medium and cook until vegetables are tender. Drain and mash.
- Add spring onions, drained tuna, tomato sauce and beaten egg to the mashed potato or kumara. Season with pepper and mix well.
- To prevent the mixture sticking to your hands dust your hands with flour and mould the mixture into 4 even sized balls and then flatten into patties.
- Place a non-stick fry pan on a medium to high heat and add the oil. When the oil is hot add the tuna cakes and cook for 5-7 minutes or until hot and golden, turning only once.
- Serve with fresh salad in the summer or steamed vegetables in the winter.