Potatocakeswithtunafillingbatatacharp Recipes

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TUNA-POTATO CAKES



Tuna-Potato Cakes image

Make and share this Tuna-Potato Cakes recipe from Food.com.

Provided by Annacia

Categories     Tuna

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup packaged refrigerated garlic-flavor mashed potatoes (or use your own homemade as long as they aren't very wet)
1 (12 ounce) can tuna in water, reserve water
1/3 cup seasoned dry bread crumb
1/2 cup finely chopped celery
1/4 teaspoon ground black pepper
2 tablespoons cooking oil
1/4 cup tartar sauce (optional)

Steps:

  • In bowl combine potatoes, tuna, bread crumbs, celery, and pepper.
  • Add tuna water, if and as needed, to moisten mixture.
  • In skillet heat oil over medium heat.
  • Drop about 1/3 cup potato mixture into hot oil; flatten to 1/2-inch patty.
  • Cook 4 minutes or until browned.
  • Carefully turn; cook 4 minutes more.
  • Repeat with remaining mixture.
  • Serve with tartar sauce if desired.

SAVORY TUNA AND POTATO CAKES #5FIX



Savory Tuna and Potato Cakes #5FIX image

5-Ingredient Fix Contest Entry. These cakes taste like crab cakes, but are made with tuna and shredded hashbrown potatoes! The result is a sensational new main dish!

Provided by Ronna F

Categories     Potato

Time 15m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
2 tablespoons mayonnaise
2 teaspoons seafood seasoning
2 eggs, beaten
1 (12 ounce) can tuna, drained and flaked

Steps:

  • Place all ingredients in a medium bowl. Mix gently until combined. Shape mixture into 8 patties.
  • Place on broiler pan. Broil for 10 minutes or until delicately browned.

Nutrition Facts : Calories 186.8, Fat 9, SaturatedFat 2.2, Cholesterol 127.2, Sodium 120.9, Carbohydrate 1.9, Sugar 0.6, Protein 23

POTATO CAKES WITH TUNA FILLING (BATATA CHARP)



Potato Cakes With Tuna Filling (Batata Charp) image

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.

Provided by UmmBinat

Categories     Lunch/Snacks

Time 1h

Yield 40 cakes, 4 serving(s)

Number Of Ingredients 11

2 lbs potatoes (1 kg)
1 large egg, beaten
1/4 cup rice flour (to be gluten free, but plain may be used)
2 (6 ounce) cans good quality tuna (I think they are 5 or 6 oz, just use the regular ones)
1 large onion, finely chopped
2 tablespoons oil (canola or light olive)
1 teaspoon turmeric
2 large ripe tomatoes
1/2 cup finely chopped parsley
sea salt
fresh ground black pepper

Steps:

  • 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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