These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from the Iraqi section of The Complete Middle East Cookbook by Tess Mallos.