Crisp bacon tuna potato cakes - Safcol

Name: Crisp bacon tuna potato cakes - Safcol
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; 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.; 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.; 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.

safcol.com.au

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

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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
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.
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.
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.