Crumbed tuna cakes on lemony fried potatoes
( SERVES 4 )
- 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.