Potato Cakes With Tuna Filling Batata Charp Recipes

POTATO CAKES WITH TUNA FILLING (BATATA CHARP)

Steps:

• 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.

TUNA-POTATO CAKES

Steps:

• In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
• Add tuna water, if and as needed, to moisten mixture.
• In skillet heat oil over medium heat.
• Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty.
• Cook 4 minutes or until browned.
• Carefully turn; cook 4 minutes more.
• Repeat with remaining mixture.
• Serve with tartar sauce if desired.

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

TUNA-STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

TUNA SWEET POTATO JACKETS

Steps:

• Scrub the sweet potatoes and prick all over with a fork. Place on a microwaveable plate and cook on High for 18-20 mins, or until tender. Split in half and place each one, cut-side up, on a serving plate.
• Flake the drained tuna with a fork and divide between the sweet potatoes. Top with the red onion and chilli, then squeeze over the lime juice. Top with a dollop of yogurt and scatter over the coriander, to serve.

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.