Potato and tuna cakes
Boil 3 large peeled potatoes until
just tender. Drain, mash and set aside to cool. Add flaked tuna, sliced
green onion, chopped dill and 1 1/2 cups grated cheddar cheese. Season
with salt and pepper. Shape into patties. Coat patties in plain flour,
then dip in lightly beaten egg, then coat in breadcrumbs. Refrigerate
for 30 minutes. Shallow-fry until golden. Serve with salad and lemon
wedges.
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