Rosti Tuna Cakes

rosti tuna cakes

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Rosti Tuna Cakes

It’s said if you have a tin of tuna in the house (or camping food box) you have a meal. There’s so much you can do with a can of tuna, and this recipe is easy and a great way to get the family to eat more fish. As well, it makes a great camping recipe as you use tin tuna which doesn’t need to be refrigerated and can be carried for ages in the food box. It’s a twist on the popular potato rösti which was originally a Swiss dish consisting mainly of potatoes - rösti literally means “crisp and golden”. Hash browns are a version of the same. Potato Rösti is always popular and often served topped with a little smoked salmon, avocado and crème fraiche or sour cream. Go one step further and add some cans of flavoured tuna into the potato mix and you have a quick and delicious meal that just needs a side salad.
I was hesitant serving them to Ron, but he really liked them, so if he did, then just about any bloke is going to, and the kids should enjoy them too.


rosti tuna cakes

To Serve 4 – recipe will make approx. 8 medium sized cakes.

4 med/large potatoes - peeled and coarsely grated (don’t grate too fine)
1 tblspn fresh parsley – chopped (or use dried parsley flakes – about 1 tspn)
1 to 2 tblspns chopped chives or a use a couple of finely chopped spring onions
½ to 1 red onion – finely chopped
1 to 2 tspns grated lemon zest
2 eggs – beaten
2 x 95gm cans flavoured tuna, i.e.: sweet chilli; sundried tomato and onion, lemon pepper– choice is yours – WELL DRAINED
salt, pepper
1 to 2 tblspns plain flour (will help hold the cakes together with the addition of the tuna)

Place the grated potato in a clean tea towel and squeeze really well to remove the potato liquid. If need be, put the potato into another fresh tea towel and repeat the process. This is a really important step and must be done. (If you don’t want to mess up a tea towel, then either use some strong paper towel, of squeeze with your hands really well!!!)
Place the potato into a large mixing bowl and add the parsley, chives (spring onions), onion, lemon zest and beaten egg, salt and pepper. Mix well until combined.
Drain as much liquid as you can from the cans of tuna – again this is an important step, and mix through the potato mixture.
Add a tablespoon of flour and see how the mixture binds and holds together. If need be add another tablespoon of flour. You need to be able to spoon cakes into the pan and they hold their shape.
Divide the tuna mixture into about 8 cakes (using your cleans hands is the easiest). Refrigerate for at least 30 mins if possible before cooking as this will help the cakes hold together better.
Heat a little oil in a large pan and spoon each cake into the hot pan.
Cook over a medium heat on each side for approx. 5 mins and until each side is golden brown and potato cooked through.
Don’t cook on too high a heat or you’ll have the outside brown and the inside still not cooked through.
Serve with a green salad, and topped with your favourite dressing such as a seafood cocktail dressing, tartare sauce or a nice lemon butter.

Viv’s hints: Try adding some chopped fresh dill instead of the chives.
Try using frozen hash-brown shredded potatoes instead of grating your own potato. Break them up and add the ingredients and mix well.
Use salmon instead of tuna.



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