Tuna and potato patties are delectable finger foods which make great snacks. Freezing the patties before coating them ensures that they do not break apart. Chilling on the other hand makes them crisp.
3/4 kilo potatoes, boiled and peeled
2 cans tuna in water, drained
1/2 cup cream
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
Salt and ground pepper to taste
Oil for frying
Place the potatoes in a large mixing bowl and mash them. Add the tuna and cream. Mix well until well combined. Season it with salt and pepper. Form it into patties and then freeze them for at least ten minutes.
Next, dredge a patty in flour and then dip it in the beaten eggs. Coat it with breadcrumbs. Shake off the excess and put it on a plate or tray. Repeat this for the remaining patties. Chill them in the refrigerator for at least 15 minutes up to overnight.
Heat the oil in a large frying pan or deep fryer. Fry the patties in batches until they are golden brown. Transfer the cooked patties on a plate lined with paper towels to drain the excess oil. Place them on a serving platter or divide them among individual plates. Serve immediately.
Photo Courtesy Of: Annie Mole