Potato Cakes With Tuna Filling (batata Charp)

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 scrub potatoes and boil in their jackets until tender.
• 2 drain, peel and mash to a smooth puree.
• 3 leave to cool. then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.
• 4 gently fry onion in oil until transparent, add turmeric and fry for a further minute. remove from heat.
• 5 peel tomatoes, halve crosswise and remove seeds and juice.
• 6 chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste.
• 7 (during shaping moisten hands with water to prevent potato from sticking.).
• 8 take about a tbs of the potato mixture and flatten it in the palm of your hand.
• 9 put a tsp of the filling in the center and close potato around filling.
• 10 roll into a ball and then roll in flour and flatten to make thick cakes. arrange on a tray.
• 11 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.
• 12 drain on paper towels and serve hot on a plate with your choice of condiments.