Polpette di Tonno e Patate

Name: Polpette di Tonno e Patate (Potato and Tuna Cakes)
Yield: Makes 10 little cakes
Cuisine: Italian
Ingredients: 550 g potatoes, peeled; salt and pepper; salt and pepper; 250 g canned tuna in oil, drained and finely chopped; 30 g salted capers, soaked, drained and chopped; 4 tbsp chopped flat-leaf parsley; 3 eggs; 100 g dried breadcrumbs; olive oil, for shallow-frying

Potato and Tuna Cakes

Preparation info

Makes
10
little cakes

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“This recipe uses freshly boiled and mashed potato, but can also be made using leftover mashed potato. Canned tuna, preferably in olive oil, should always be at the ready in a well-stocked Italian larder.”

Ingredients

550 g potatoes, peeled
salt and pepper
250 g canned tuna in oil, dra

Europe
Italy
Fish course
Starter
Pescatarian
Leftovers
Mediterranean

Method

Cut the potatoes into walnut-sized pieces and boil in a saucepan of salted water until soft, about 20 minutes. Drain well, then mash and cool.

Put the mashed potato in a bowl. Add the tuna, capers, parsley and some pepper along with 2 of the eggs, and mix well.

Shape the mixture with your hands into cakes 8cm wide and 3cm deep. Beat the third egg in a bowl. Dip the cakes in the