Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
2 tablespoons Italian parsley, minced
1 can albacore tuna in water, drained
1 tablespoon grated parmesan cheese
1 egg, beaten
1 cup breadcrumbs
2 tablespoons olive or canola oil
Juice ½ lemon
1. Boil potato, strain and mash.
2. In a bowl, add all the ingredients and mix well. Shape mixture into balls first, then slightly and gently flatten to form a patty. Make them any size you like.
3. Dip each patty into the beaten egg first, then in breadcrumbs. Add oil in a sauté pan. Sauté on medium heat until each side is golden. Turn only once to avoid the patty from crumbling. When the cakes are ready, squeeze some fresh lemon juice on top.
This was another dish my mother would prepare on Fridays because we could not eat meat.It was tasty, easy to make, and very economical.She served it with a potent harissa sauce on the side.Today, I recommend a yogurt sauce, either yogurt with a small dollop of harissa, or yogurt sauce with a little mint, and cucumber.