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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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1000 Great Recipes by Martha Day Ingredients:
1 1/2 lbs potatoes |
butter |
2 hard-boiled eggs, chopped |
3 green onions, chopped |
1/2 lemon, zest |
1 teaspoon lemon juice |
2 tablespoons chopped fresh parsley |
7 ounces tuna in oil, drained |
2 teaspoons capers, chopped |
2 eggs, lightly beaten |
2 cups fresh white breadcrumbs |
sunflower oil (for frying) |
Directions:
1. Boil the potatoes, Drain and mash with butter. Cool.
2. Mix the hard boiled eggs, onions, lemon rind and juice, parsley, tuna, capers and 1 T of the beaten egg into the cooled potato.
3. Roll the fishcake mixture into about 24 balls. Dip these into egg and then roll gently in the breadcrumbs. Transfer to a plate.
4. Heat 6 tablespoons oil in frying pan and fry the balls, in batches, for about 4 minutes, until browned all over.
5. Drain on paper towels.
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