Ingredients
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2 lbs potatoes (1 kg)
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1/4 cup rice flour (to be gluten free, but plain may be used)
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2 (6 ounce) cans good quality tuna (I think they are 5 or 6 oz, just use the regular ones)
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1 large onion, finely chopped
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2 tablespoons oil (canola or light olive)
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1 teaspoon turmeric
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2 large ripe tomatoes
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1/2 cup finely chopped parsley
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sea salt
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fresh ground black pepper
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1 large egg, beaten
Instructions
- Scrub potatoes and boil in their jackets until tender.
- Drain, peel and mash to a smooth puree.
- Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.
- Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat.
- Peel tomatoes, halve crosswise and remove seeds and juice.
- Chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste.
- (During shaping moisten hands with water to prevent potato from sticking.).
- Take about a tbs of the potato mixture and flatten it in the palm of your hand.
- Put a tsp of the filling in the center and close potato around filling.
- Roll into a ball and then roll in flour and flatten to make thick cakes. Arrange on a tray.
- Add oil to frying pan to a depth of 1/4 inch (5mm). Heat well and fry potato cakes until golden brown on each side - about 3 minutes in all.
- Drain on paper towels and serve hot on a plate with your choice of condiments.