Crisp bacon tuna potato cakes
- Prep Time
- Cook Time
- Difficulty Level Easy
- 1 x 185g can Safcol Tuna in Springwater, drained
- 800g waxy potatoes like Dutch creams or Nicolas
- 8 rashers of streaky bacon
- 1 large red onion, peeled and very finely sliced
- 2 tablespoons fresh thyme leaves
- sea salt and freshly ground black pepper
- sunflower oil to fry
- Scrub and boil the potatoes until they are just cooked. Allow them to cool enough so you can handle them comfortably, then peel them and grate coarsely.
- In a large bowl, add the grated potato, red onion, 1½ tablespoons of the thyme leaves and the tuna. Mix thoroughly and season to taste with salt & pepper. Divide the mixture roughly into 8. Use a 10 -12cm ramekin as a mold.
- Place a bacon rasher across the bottom of the ramekin with the ends hanging over the sides and spoon in one-eighth of the tuna and potato mix.
- Sprinkle with a few thyme leaves and using the back of a spoon press it down firmly.
- Fold the bacon rashers over the top and again use a spoon to press firmly. Run a knife or spatula around the edge of the ramekin, then knock the potato cake out on to a chopping board. Repeat with the remaining bacon rashers and tuna & potato mix.
- In a large frying pan, pour enough sunflower oil to just cover the bottom of the pan. Heat the oil to medium hot.
- Place the potato cakes in the pan bacon ends side down and fry, in batches until crisp and golden brown. Drain on absorbent kitchen paper and serve hot with salad.