4 large potatoes, boiled and mashed. I put the mash in the fridge for a while to dry it out, the fridge is the best place to dry out extra moisture in any batter, dough or mix.
1 can Tuna in oil, you can use Sole as well but that needs to be cooked lightly in a bit of olive oil and a sprig of thyme with some lemon juice, salt and pepper. I would use just about 300 gms for this recipe.
1 small onion very finely chopped
1 tsp parsley, I use the dried one, if its fresh, then use a tablespoon
1 tsp dried dill
2 tbsp plain flour
2 tbsp breadcrumbs
salt and pepper
Add the drained tuna or the cooked sole to the mashed potatoes. season with herbs, salt and pepper, add the egg along with the flour and breadcrumbs and combine very well, if it seems too moist, pop the mix back in the fridge to dry out, leave it open for about 1/2 hour. Dust a plate with flour, make 6 patties out of this mix, form and keep on the plate. I shallow fry these in regular cooking oil but if you want a really nice tart taste, then use a non stick and fry these in olive oil, very yum! everything in this recipe is essentially cooked, so all you have to do is crisp these up on both sides. I serve them with thousand island which is as tangy as tartare but has a nice gherkin-y bite to it. I also top these on circles cut out of bread, toasted and dribbled with garlic butter! Enjoy!