This recipe first appeared in Food magazine issue 88.
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Ingredients
Method
1.Peel and cut potatoes into even-sized pieces, then cook in boiling salted water until tender. Drain and return to pot to the still-hot element for a minute to dry.
2.Add butter and milk, then mash. Mix in lemon juice, spring onions, ginger, coriander, curry powder and tuna. Season mixture to taste with salt and pepper. Refrigerate mixture for an hour.
3.Form mixture into 8 patties. Dip each into the beaten egg, then coat in panko crumbs. Heat oil in a frypan and cook cakes on one side until golden, then turn and cook the other side until cooked through, or about 7 minutes.Serve with tartar sauce and lemon wedges. Serve immediately.
PER SERVE: Energy: 422kcal, 1768kj Protein: 2g Fat: 8g Saturated fat: 5g Cholesterol: 106mg Carbohydrate: 11g Fibre: 3.4g Sodium: 578mg
Note