Sweet potato, tuna cake with oatmeal crumb

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Ingredients for 8 cakes

3 tins canned tuna flakes (brine)

450 g sweet potato

30 g unsalted butter

60 g spring onions

30 g caper berries

2 tablespoons fresh chopped coriander

2 free range eggs (whisked)

Flour for dusting

2 cups of oatmeal

Method

Cook the peeled potatoes in boiling water until just tender. Drain well and return to the pan on a low heat for a minute or two to evaporate excess liquid. Mash the potato with a small knob of butter and allow to cool down. Put tuna (drained) flakes, spring onions, caper berries and coriander into cooled potato, season and mix well.  The cooler the mash potato is when you do this, the easier it

Pour the egg on one plate and scatter flour on the other. Dust the cakes with flour, egg and oatmeal, arrange on a sheet of baking paper on a tray. Put cakes in the fridge for half an hour to firm up.

Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook until golden brown underneath and carefully flip them over. Fry until golden on the bottom and heated all the way through.

 

NB I serve this dish with my home made chili & Tomato Ketchup .

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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