Potato Cakes With Tuna Filling (Batata Charp)

• potatoes↗2 lbs

  (1 kg)

• large egg↗1

  beaten

• rice flour1⁄4 cup

  (to be gluten free, but plain may be used)

• good quality tuna↗2 ounces

  (6 ounce) cans (I think they are 5 or 6 oz, just use the regular ones)

• large onion↗1

  finely chopped

• oil↗2 tablespoons

  (canola or light olive)

• turmeric↗1 teaspoon
• large ripe tomatoes↗2
• finely chopped parsley1⁄2 cup
• sea salt↗
• fresh ground black pepper↗

Step-by-step instructions

1. 1

   Scrub potatoes and boil in their jackets until tender.

2. 2

   Drain, peel and mash to a smooth puree.

3. 3

   Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.

4. 4

   Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat.

5. 5

   Peel tomatoes, halve crosswise and remove seeds and juice.

6. 6

   Chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste.

7. 7

   (During shaping moisten hands with water to prevent potato from sticking.).

8. 8

   Take about a tbs of the potato mixture and flatten it in the palm of your hand.

9. 9

   Put a tsp of the filling in the center and close potato around filling.

10. 10

    Roll into a ball and then roll in flour and flatten to make thick cakes. Arrange on a tray.

11. 11

    Add oil to frying pan to a depth of 1/4 inch (5mm). Heat well and fry potato cakes until golden brown on each side - about 3 minutes in all.

12. 12

    Drain on paper towels and serve hot on a plate with your choice of condiments.