Margaret's Tuna Fish Cakes

Updated at: Thu, 11 Jan 2024 15:50:41 GMT

Step 1

Set a large pot of water to boil for potatoes.

Step 2

Peel and cut potatoes into approximately 1.5-inch pieces. Boil them in water with a pinch of salt. Meanwhile, finely chop chives for later use.

Step 3

After the potatoes easily separate with a fork (around 10 to 15 mins), drain the water and return them to the pot. Add butter, a pinch of salt, and pepper. Roughly mix the ingredients before mashing the potatoes to achieve a smooth, creamy consistency.

Step 4

Drain the brine from the tuna tin and incorporate it into the mashed potatoes along with the finely chopped chives. Thoroughly mix the ingredients. Make sure the mixture is not too hot, then break the egg into the pot and blend it in thoroughly.

Step 5

Sprinkle a thick layer of flour, roughly the size of your hand, on a chopping board. Take the potato mixture, shape it into a peach-sized ball using your hands, and roll it in the flour on the chopping board. Transfer the coated ball to a plate. Repeat this process until all the mixture is used.

Step 6

Heat approximately 2cm of olive oil in a non-stick frying pan over medium-high heat. Take a potato mixture ball, carefully place it into the oil, and immediately flatten it to 1cm thickness with a spatula. Repeat, leaving at least 3cm between each tuna cake. Cook until a golden brown firm crust forms on the underside (~5mins), then flip and cook until the other side also forms a golden brown crust. Remove the cake from the oil and place it on kitchen paper towels, patting down with more paper towels to absorb excess oil.

Step 7

Proceed to cook more cakes as desired, ensuring to replenish the frying pan with oil as necessary. Store any unused batter in the refrigerator on a plate covered with plastic wrap for future enjoyment. Slice lemons for a delightful drizzle over the cakes, enhancing their flavour. Pair the cakes with a crisp leafy salad or aromatic rice for a delicious meal.

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