Tuna and Potato Cakes

1 Yukon potato, boiled and mashed
1 tablespoon celery leafs, minced

1egg, beaten
3 spring onions, minced

Pinch red pepper flakes

Pinch paprika

Fresh cracked pepper

2 tablespoons Italian parsley, minced
1 can albacore tuna in water, drained

1 tablespoon grated parmesan cheese

Coating:

1 egg, beaten

1 cup breadcrumbs

2 tablespoons olive or canola oil

Juice ½ lemon

Directions:
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.