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September 27, 2010


2 medium potatoes diced

 (old potatoes are best, but baby or new potatoes will do if that is all you have.  You will be “smashing” the potatoes with a fork rather than “mashing” them.  The texture is slightly different.  Leave the skins on baby or new potatoes for extra nutrition.)

1 egg

½ can of tuna

¼ teaspn coriander ( 1 tbspn fresh)/ or 1 tbspn finely chopped spring onions

Flour for coating

Oil, butter or margarine for frying

salt and pepper to taste


  1. Boil, steam or microwave potatoes until tender.
  2. Mash potatoes in a bowl until smooth with pepper and salt.
  3. Mix egg into potato with coriander or spring onions
  4. Drain tuna and flake into pieces and add gently to potato mix.  Add green herb coriander or spring onions. Mix and shape into patties. Coat with flour.
  5. Place patties on a plate and refrigerate  a good 30 minutes.
  6. Heat oil, butter or margarine in frying pan until a pinch of flour thrown into the pan, sizzles.  Shallow fry patties until they form a brown crust on one side.  Turn them over and do the other side.  Be gentle with them as they break easily.  Cook until centre is warmed through.  
  7. Drain on absorbent paper.

Serve with salad or steamed vegetables and with Tomato Chilli Sauce or Yoghurt Dressing

Additions:  finely chopped chillies


Green Onion Fish Cakes

Substitute 1tablespoon of finely chopped spring onions (shallots or green onions) for the coriander.

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