My daughters just love these tuna fish cakes. It’s easy to make and it’s the best thing you can do with a can of tuna.  And it goes really well with ketchup, mustard or chili sauce.

Today I’ll show how you how to make these pawfect patties. Crispy on the outside and smooth on the inside. 

This healthy comfort food will never break your heart or destroy your diet.  May your soul and belly be comforted in this time of restricted movement.

Ingredients:

500g (more or less) potatoes, boiled

50g butter

1 can of tuna

Some chopped onions

About half cup of grated carrot (squeeze the juice out) – Optional though

2 eggs, beaten

Plain flour and breadcrumbs (Japanese golden breadcrumbs is great for this recipe)

Salt, pepper (white & black)

1 or 2 tbsp of fish curry powder

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Step 1.  Boil the potatoes

Step 2.  Mash the potatoes with butter.

Yeah, just sMash the potatoes and let go of your frustration.

Step 3.  Mix in tuna, carrot, curry powder, salt, pepper, to taste and 1/4 of the beaten eggs

Give it a good mix and then add 1/4 beaten egg.

Step 4.  Put the mixture in a container and chill for at least 30 minutes in the freezer

Step 5.  Shape each into a flat round about 5 cm in diameter.  Coat in plain flour, dip into the remaining egg, then coat with breadcrumbs.

Do I look like a snowman?

Now the yolk’s on me.

Look at the crumbs all over me.

We’re ready to be fired….errr I mean fried

Step 6.  Heat the oil in a frying pan, fry the patties on each side until golden brown and heated through.

Flip them over…looking good.

Step 7.  Let’s cool down.  We’re almost ready to be served

And Shaye says, “yummy for my tummy.”