These delicious tuna potato cakes are combined with a refreshing strawberry salsa for a unique twist. Perfect for a light lunch that comes together quickly!
These delicious tuna potato cakes are combined with a refreshing strawberry salsa for a unique twist. Perfect for a light lunch that comes together quickly!
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– 1 can (5 oz / 140 g) canned tuna
– 1 large (8 oz / 227 g) potato
– 1 cup, diced (150 g) strawberries
– 2 tablespoons (30 ml) olive oil
– 2, chopped green onion
– 1 teaspoon (5 g) salt
– 1/2 teaspoon (2 g) pepper
– 1 large egg
– 1/2 cup (60 g) bread crumbs
Peel and boil the potato in salted water for about 10 minutes until tender. Drain and mash.
In a bowl, combine the mashed potato, drained tuna, chopped green onion, salt, pepper, and egg. Mix well until combined.
Form the mixture into small patties and coat them lightly with bread crumbs.
Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.
While the patties are cooking, prepare the salsa by mixing diced strawberries with a pinch of salt and a drizzle of olive oil.
Serve the tuna potato cakes hot with the strawberry salsa on the side.
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Please use common sense, double-check cooking times and temperatures, and ensure all ingredients are safe to eat. If your pasta catches fire or your soufflé collapses, just remember: we’re not responsible—but we’ll still cheer you on from afar.
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