Update my dinner status, I'm making this tonight.
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FISH PATTIES
- 500 g Potatoes; peeled, cut in
- ; large pieces
- 1 440 gram can Australian
- 1/2 ts Grated nutmeg
- 1 tb Chopped spring onion
- 1 tb Chopped coriander leaves or
- 2 c Breadcrumbs; preferably day
- ; bread (or
- ; cornflakes or
- ; mixture of both)
- 1 ts Cayenne pepper; (or szechwan
- ; pepper)
- 2 tb Olive oil; (or canola or
- ; peanut oil)
TARTARE SAUCE
Preparation
Cook potatoes in lightly salted water. Once cooked, drain and mash with butter and nutmeg. In a large bowl, mix up the finely chopped spring onion with coriander leaves, tuna, and one egg. Mix with the mashed potato. NOTE: (If the potatoes are watery, its a good idea to put the potatoes back on the heat to dry out. They should be quite firm for later moulding.) Allow the mixture to cool enough to be shaped by hand. Meanwhile, prepare coating materials. Beat remaining eggs with the water. Mix breadcrumbs with a little cayenne pepper (or other pepper). With perfectly clean hands, shape patties into balls about 8 cms in diameter and squash into a pattie shape. One by one, dunk in the egg to thoroughly coat. Once theyre all prepared they can be fried in a little oil. A couple of minutes each side. TARTARE SAUCE: Mix ingredients together. Degree of Difficulty: Very low for both patties and tartare sauce. Preparation Time: 15 minutes, once the potatoes are cooked. Leftover Potential: Great warmed through the next day. Sauce keeps for a couple of days in the refrigerator. Converted by MC_Buster. Per serving: 196 Calories (kcal); 13g Total Fat; (60% calories from fat); 5g Protein; 15g Carbohydrate; 102mg Cholesterol; 95mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
