Tuna Fishcakes - Foodari

Tuna Fishcakes
Preparation Time: 5 minutes
Cooking time: 75 minutes

Number of servings: 4

Ingredients:

 225 gm(s) potatoes, cubed
 1 tbsp(s) olive oil
 1 shallot (large) finely chopped
 1 garlic clove, finely chopped
 1 tsp(s) fresh thyme leaves
 400 gm(s) canned tuna in olive oil, drained
  grated rind of half a lemon
 1 tbsp(s) chopped fresh parsley
 2-3 tbsp(s) plain flour
 1 egg, lightly beaten
 115 gm(s) fresh breadcrumbs
  vegetable oil for frying
  salt and pepper
  QUICK TOMATO SAUCE
 2 tbsp(s) Olive oil
 400 gm(s) canned chopped tomatoes
 1 clove garlic, crushed
 0.5 tsp(s) sugar
  grated rind of half a lemon
 1 tbsp(s) chopped fresh basil
  salt and pepper

Cooking Steps:

• Forthe tuna fishcakes, cook the potatoes in plenty of boiling, saltedwater for 12-15 minutes until tender. Mash, leaving a few lumps. andset aside.
• Heat the oil in a small frying pan and cook the shallot gently for5 minute until softened. Add the garlic and thyme leaves and cook foran additional minute. Allow to cool slightly, then add to the potatoeswith the tune, lemon rind, parsley and seasoning. Mix together well butleave some texture.
• Form the mixture into 6-8 cakes. Dip the cakes first in the flour,then the egg and finally the breadcrumbs to coat. Chill for 30 minutes.
• For the tomato sauce, put the olive oil, tomatoes, garlic, sugar,lemon rind and basil into a saucepan, season to taste and bring toboil. Cover and simmer for 30 minutes. Uncover and simmer for 15minutes until thickened.
• Heat enough oil in a frying pan to cover the base generously. Frythe fishcakes in batches for 3-4 minutes each side, utnil golden andcrisp. Drain on kitchen paper while yuo fry the remaining fishcakes.Serve with the tomato sauce

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