Tuna Potato Cakes - cooking recipe

Ingredients

1 2/3 lbs russet potatoes, peeled
1 can (7 oz) tuna in olive oil, drained and flaked
1 None egg
2 tbsp finely chopped flat-leaf parsley
1/4 cup flour
1/3 cup vegetable or olive oil
3/4 cup Greek-style yogurt
1 clove garlic, crushed
None None Mixed salad and lemon wedges, to serve

Preparation

Grate potatoes coarsely into a large bowl. Squeeze out excess liquid. Add tuna, egg, parsley and flour; mix well to combine. Season.
For each patty, shape 1/2 cup of tuna mixture into a round. Flatten slightly to make 4-inch rounds.
Heat half the oil in a large skillet on medium-high heat. Cook tuna cakes, in batches, 3-4 mins each side, or until golden brown and cooked through. Transfer to paper towels to drain. Top off and reheat oil between batches.
Whisk yogurt and garlic in a small bowl until combined. Season.
Serve tuna cakes with salad, lemon wedges and yogurt sauce.