Easy to make, nutritious and inexpensive. They rich in essential fatty acids, zinc and selenium. Also excellent served cold.
• Extra-virgin olive oil about 150ml (1/4 pint)
• 1 Onion finely chopped
• Tuna 250g can, drained and flaked
• Potatoes 250g (90z), cooked, roughly mashed and cooled
• Marjoram 1 tsp finely chopped fresh or 1/2 tsp dried
• Sage 1 tsp finely chopped fresh or 1/2 tsp dried
• 2 Egg, beaten
1. Heat 1 tsp of the oil in a flying pan and sauté the onion gently. Leave to cool, then mix thoroughly with the tuna.
2. Add the mash potatoes and herbs, mix well.
3. Add half the beaten egg and mix again.
4. You should be able to form about 8 flat cakes.
5. Dip each one in the remaining beaten egg
6. Heat the remaining oil in the flying pan and shallow-fry them gently for 7 minute on each side.
If you don’t like to fry them, then skip the step 5, put them in the oven at 220c (Fan 180/Gas 7) for 25-35 min instead.
