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Categories:
potatoes butter eggs green onions lemon lemon juice parsley oil capers eggs fresh white breadcrumbs sunflower oil
Viewed: 31 - Published at: 6 years agoIngredients
- 1 12 lbs potatoes
- butter
- 2 hard-boiled eggs, chopped
- 3 green onions, chopped
- 12 lemon, zest
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
- 7 ounces tuna in oil, drained
- 2 teaspoons capers, chopped
- 2 eggs, lightly beaten
- 2 cups fresh white breadcrumbs
- sunflower oil (for frying)
Method
- Boil the potatoes, Drain and mash with butter.
- Cool.
- Mix the hard boiled eggs, onions, lemon rind and juice, parsley, tuna, capers and 1 T of the beaten egg into the cooled potato.
- Roll the fishcake mixture into about 24 balls.
- Dip these into egg and then roll gently in the breadcrumbs.
- Transfer to a plate.
- Heat 6 tablespoons oil in frying pan and fry the balls, in batches, for about 4 minutes, until browned all over.
- Drain on paper towels.
