Potato Cakes With Tuna Filling (Batata Charp)

Recipe by UmmBinat
READY IN: 1hr
SERVES: 4
YIELD: 40 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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