Crisp bacon tuna potato cakes
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Prep Time
15 Minutes
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Cook Time
30 Minutes
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Yield
8
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Difficulty Level
Easy
Ingredients
- 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
Instructions
- 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.
| Servings: | 4 |
| Ready in: | 45 Minutes |
| Course: | Lunch, Snack, Lunchbox |
| Recipe Type: | Fish Cakes & Fritters |
| Ingredient: | Tuna |
Crisp bacon tuna potato cakes
The whole family will love these delightful and delicious crisp bacon tuna potato cakes. There are incredibly moreish, you’ll find yourself going back for more… if there are any left!
Make sure you bring this recipe out when you have friends over as it is a sure winner. Safcol tuna as a good source of protein which will keep the munchies away for a longer period. Tuna is also a good source of the animal form of iron called haem iron. It is more bioavailable than the plant non-haem iron source. Iron assists with oxygen transportation around your body which keeps all of your cells healthy. Iron is also needed for a normal functioning immune system as it plays many parts in the functioning of the immune cells in your body.
Potatoes are a healthy choice when they are from the whole vegetable. They are a good source of fibre to support your gut health as well as potassium for healthy blood pressure levels. Also, vitamin C and B6 which are needed to make red blood cells.
Red onion promotes an optimal immune function with vitamin C and antioxidants like quercetin. Thyme leaves add more antioxidants to the recipe which help to keep your body working at its best. Sunflower oil is made from more than 80% monounsaturated fat and like omega-3 fat found in tuna is a heart-healthy fat. Both fats promote healthy cholesterol levels with more ‘good’ HDL cholesterol and less ‘bad’ LDL cholesterol and triglycerides. This recipe is both a win for your taste buds and health.
