Tuna and potato patties for a picnic

Name: Tuna and potato patties for a picnic
Ingredients: 2 large potatoes; 1500 ml water; 1 can tuna in its own juice (160 g); 10 g fresh dill; 1 green onion (15 g); 1 egg; 1 teaspoon salt; 1/2 teaspoon ground pepper; 50 g flour; 250 ml oil for frying

Fish - Tuna and potato patties for a picnic by Consuela K. - Recipia

Tuna and potato patties for a picnic bring together boiled, finely grated potatoes and drained fish, then brown them in a pan. They’re good cold for a picnic too, with browned outsides and soft centers, while the green onion and dill stay in the mixture. I eat them with a slice of bread while they’re still slightly warm. Prep: 20 minutes. Cooking: 41 minutes. Rest: 10 minutes. Total time: 71 minutes. Servings: 4. About 220 kcal and 12 g protein per serving.

Ingredients

2 large potatoes
1500 ml water
1 can tuna in its own juice (160 g)
10 g fresh dill
1 green onion (15 g)
1 egg
1 teaspoon salt
1/2 teaspoon ground pepper
50 g flour
250 ml oil for frying

Preparation

1. Boil the potatoes in their skins in 1500 ml water for 25 minutes, until a fork slides into them easily. 2. Drain them and leave to cool for 10 minutes. 3. Peel the potatoes and grate them finely. 4. Drain the tuna well. Finely chop the dill and green onion, then mix them with the potatoes, tuna, egg, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the 50 g flour until you have a mixture that’s easy to shape. 5. Shape into 8 patties. 6. Heat the oil in a pan over medium heat. Fry the patties in two batches, for 4 minutes on each side, until browned. Transfer them to paper towels.

Notes

For a gluten-free version, replace the flour with 50 g rice flour; the egg and tuna mean the allergens, eggs and fish, are still present. I serve them alongside green salad; they have something of ordinary potato patties about them, but they’re more filling. They keep in a sealed container in the fridge for up to 3 days. The tuna needs to be well drained, otherwise the mixture softens and may need more flour. Floury potatoes bind the mixture better than waxy ones; if they’re small, they may take less than 25 minutes to boil. Cooling is the step that’s easy to rush: potatoes that are still hot make the mixture sticky and hard to shape.