4 portions
• 1 packet instant potatoes
• 350 ml warm milk
• 2 x tins tuna
• about 12 chives, chopped
• 15 ml lemon juice
• salt and freshly ground black pepper to taste
• 100 g breadcrumbs
• sunflower oil for frying
• tartare sauce
Mix the packet of instant potatoes with the warm milk. Drain and flake the tuna. Thoroughly mix all the ingredients, except for the breadcrumbs, and season. Form into cakes with your hands and roll in the breadcrumbs. Heat the oil and fry the cakes on both sides until golden brown. Drain on paper towels. Serve with tartare sauce (mix 125 ml mayonnaise, 2 finely chopped gherkins, 10 chopped capers, and season with salt and pepper), lemon wedges and a salad of your choice.