Tuna Potato And Feta Cakes With Fresh Basil Recipes

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

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.

TOMATO, BASIL, AND FETA SALAD

Steps:

• In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

TUNA-POTATO CAKES

Steps:

• Microwave potatoes as directed on package for using just half the package. Mash potatoes, omitting the milk and butter; cool 10 min.
• Meanwhile, combine tuna, bread crumbs, egg, 1/2 cup onions, 1/4 cup MIRACLE WHIP, 1 Tbsp. mustard and 1 tsp. seafood seasoning in large bowl.
• Add potatoes to tuna mixture; mix well. Refrigerate 30 min. Meanwhile, combine sweet relish with remaining onions, MIRACLE WHIP, mustard and seafood seasoning. Refrigerate until ready to serve.
• Shape potato mixture into 6 (3-inch) patties.
• Melt 1 Tbsp. each butter and oil in large nonstick skillet on medium heat. Add 3 potato patties; cook 4 to 5 min. on each side or until golden brown on both sides. Remove potato cakes from skillet; place on platter. Cover to keep warm. Wipe skillet clean with paper towel. Repeat with remaining butter, oil and potato patties.
• Serve potato cakes with MIRACLE WHIP sauce.

TUNA POTATO CAKES

Steps:

• ***Make double sure you have a good non-stick pan before attempting this. Placing the cakes in the fridge for a few minutes before frying also helps them keep their shape. ***
• Boil the potatoes and mash them adding small splashes of milk. Mix together all the ingredients except for the breadcrumbs and All Bran Flakes. Season well with salt and pepper.
• Place the breadcrumbs and All Bran Flakes in a plastic bag and bash them to a fine dust.
• Shape the cakes with your hands (it should make about 9 cakes) and roll it in the breadcrumb mixture.
• Heat the oil in a non-stick frying pan and fry the cakes on both sides until golden. Drain on kitchen paper.
• Serve the cakes immediately. Even better wehn accompanied by lemon juice, sea salt and tartare sauce.

TUNA POTATO AND FETA CAKES WITH FRESH BASIL

Steps:

• Boil, steam or microwave the potatoes until just tender, drain.
• Mash the potato and combine with the garlic, tuna, chilli, feta, lemon juice, sour cream and basil.
• Season if necessary.
• Form mixture into 8 even patties and dip into the beaten egg.
• The patties should then be rolled in the combined Parmesan and breadcrumbs.
• Heat a non-stick pan over a medium heat and fry patties for 2 minutes on each side until golden and heated through.
• Serve with lemon wedges, sweet chilli sauce and a green salad.