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Tuna Fishcake Bites Recipe


675 gram potatoes
Knob (pat) of butter
2 hard-boiled eggs, chopped
3 spring onions (scallions), chopped
Grated rind of ½ lemon
1 tsp lemon juice
2 tbsp chopped fresh parsley
200gram tuna in oil, drained
2 tsp capers, drained and chopped
2 eggs, lightly beaten
2 cups fresh white breadcrumbs
Sunflower oil, for pan-frying
Salt and ground black pepper
Green salad, to serve

For the tartar sauce:

4 tbsp mayonnaise
1 tbsp natural (plain) yogurt
1 tbsp finely chopped gherkins
1 tbsp capers, drained and chopped
1 tbsp chopped fresh parsley

Cooking instructions:

Cook the potatoes in boiling salted water until tender for about 30 minute. Drain and mash with the butter

Mix the hard-boiled eggs, spring onions, lemon rind and juice, parsley, tuna, capers and 1 tbsp of the beaten eggs into the cooled potato. Season it to taste, then cover and chill.

Mix all the sauce ingredients together. Chill in the refrigerator.

Roll the fishcake mixture into about 24 balls. Dip these into the remaining beaten eggs and then roll gently in the breadcrumbs until evenly coated. Transfer to a plate.

Heat 6 tbsp of the oil in a frying pan. Add the fish balls, in batches, and cook over medium heat, turning two or three times, until browned all over for about 4 minutes. Drain on kitchen paper and keep warm in the oven while frying the remainder. Serve with the tartar sauce and green salad.

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