Crispy Tuna Cakes With Mixed Greens Salad - cooking recipe

Ingredients

1 3/4 lbs potatoes, peeled, cut into chunks
7 oz can tuna in oil, drained, flaked
1 tbsp finely chopped parsley
1 None large egg, lightly beaten
1 None small onion, finely chopped
None None vegetable oil, for deep-fry
6 oz mixed salad greens
2 tbsp extra virgin olive oil
3 tsp balsamic vinegar
None None lemon wedges, to serve

Preparation

Cook potato chunks in a large saucepan of salted water for 10 mins, until tender. Drain and return to pan. Heat on medium for 1 min to dry. Remove from heat and mash well. Fold in tuna, parsley, egg and onion. Season to taste.
Heat oil in a medium saucepan to 350\u00b0F, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 mins, until golden. Drain on paper towels.
For the salad, beat together oil and vinegar and toss with salad greens. Serve with tuna cakes with lemon wedges.