|2 cans||Tuna, 225g each, drained (Main)|
|1 cup||Mashed potato|
|1 Tbsp||Parsley, optional|
|2||Meyer lemons, 1 zested and juiced, the other finely sliced|
|1 bowl||Breadcrumbs, fresh or dried, to coat|
|2 Tbsp||Olive oil, or more if needed to fry tuna cakes plus 2 Tbsp extra for potatoes|
|3||Potatoes, thinly sliced|
|1||Onion, thinly sliced|
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- In a bowl, combine the tuna, mashed potato, parsley and egg. Add the zest of 1 lemon and the juice to taste, season then mix thoroughly.
- Preheat oven to 220C. Toss the sliced potatoes, sliced lemon and onion in olive oil, season and cook for 30 minutes.
- While the potatoes are cooking, form the tuna mixture into small cakes. Roll generously in the breadcrumbs. Heat a frying pan, add some oil and cook the cakes a few at a time, turning when golden. Serve on the potatoes and lemon.