Potato Cakes With Tuna Filling (Batata Charp)

Name: Potato Cakes With Tuna Filling (Batata Charp)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs potatoes (1 kg); 1 large egg, beaten; 1/4 cup rice flour (to be gluten free, but plain may be used); 2 (6 ounce) cans good quality tuna (I think they are 5 or 6 oz, just use the regular ones); 1 large onion, finely chopped; 2 tablespoons oil (canola or light olive); 1 teaspoon turmeric; 2 large ripe tomatoes; 1/2 cup finely chopped parsley; sea salt; fresh ground black pepper

Servings: persons

2 lbs potatoes (1 kg)
1 large egg, beaten
1/4 cup rice flour (to be gluten free, but plain may be used)
2 (6 ounce) cans good quality tuna (I think they are 5 or 6 oz, just use the regular ones)
1 large onion, finely chopped
2 tablespoons oil (canola or light olive)
1 teaspoon turmeric
2 large ripe tomatoes
1/2 cup finely chopped parsley
sea salt
fresh ground black pepper

1
Scrub potatoes and boil in their jackets until tender.
2
Drain, peel and mash to a smooth puree.
3
Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.
4
Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat.
5
Peel tomatoes, halve crosswise and remove seeds and juice.
6
Chop finely and place in a bowl, add onion mixture, tuna, parsley, sea salt and freshly ground black pepper to taste.
7
(During shaping moisten hands with water to prevent potato from sticking.).
8
Take about a tbs of the potato mixture and flatten it in the palm of your hand.
9
Put a tsp of the filling in the center and close potato around filling.
10
Roll into a ball and then roll in flour and flatten to make thick cakes. Arrange on a tray.
11
Add oil to frying pan to a depth of 1/4 inch (5mm). Heat well and fry potato cakes until golden brown on each side - about 3 minutes in all.
12
Drain on paper towels and serve hot on a plate with your choice of condiments.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs potatoes (1 kg), 1 large egg, beaten, 1/4 cup rice flour (to be gluten free, but plain may be used), 2 (6 ounce) cans good quality tuna (I think they are 5 or 6 oz, just use the regular ones), and more.

Yes, Potato Cakes With Tuna Filling (Batata Charp) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!