Recipes+
Each to their own, as they say. Whatever you call these little beauties, make sure you make plenty of them, because they won’t last long.
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Ingredients
Method
1.Grate potatoes coarsely into a large bowl. Squeeze out excess liquid. Add tuna, egg, parsley and flour, mix well to combine. Season.
2.Heat half the oil in a large frying pan over moderately high heat. For each patty, shape 1/2 cup of tuna mixture into a round. Flatten slightly to make 10cm rounds.
3.Cook, in batches, 3-4 minutes each side, or until golden brown and cooked. Transfer to paper towels to drain. Top up and reheat oil between batches.
4.Whisk yoghurt and garlic in a small bowl until combined. Season.
5.Serve cakes with salad, lemon wedges and yoghurt sauce, if you like.
You could add a finely chopped fresh long red chilli to yoghurt for a little heat, if preferred.
Note
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