I made these to take along to a picnic and they went down a treat
- Carbohydrate 7.44808888888889 g
- Cholesterol 0 mg
- Fat 1.53995555619882 g
- Fiber 0.95394446545177 g
- Protein 0.861811111111111 g
- Saturated Fat 0.219063333422155 g
- Serving Size 1 1 Serving (46g)
- Sodium 19.8380000000129 mg
- Sugar 6.49414442343712 g
- Trans Fat 0.0492655555729755 g
- Calories 46 calories
Step-by-step
- Peel, cook and mash potatoes
- Flake tuna and mix with potato
- Finely chop onion and add to tuna and potato, along with cheese, herbs, salt, pepper and cumin. Mix well.
- Shape the mixture into about nine 2 cm thick cakes.
- Whisk the egg in a bowl and dip each cake into it, completely cover each one. Crumble two slices of bread into crumbs in another bowl and coat each of the egg covered cakes.
- Heat olive oil in a pan and fry the cakes until they brown, adding more oil when necessary.
Swapping standard canned tuna packed in brine for an oil-packed variety alters the moisture balance of the mixture, requiring a slightly longer draining time to prevent the patties from falling apart during the shaping phase. Starchy potatoes act as the primary binding agent, absorbing excess liquids while providing a dense matrix that holds the protein securely. When boiled, potato cells release gelatinized starches; cooling the mash before incorporation prevents these starches from melting the cheese prematurely.
Chemical Interactions Between Fish and Dairy
Combining canned fish with grated cheddar cheese introduces complementary compounds that enhance sapidity through umami synergy. Glutamic acid present in the tuna reacts with ribonucleotides in the dairy solids to intensify savory perception beyond what either ingredient achieves independently. Adding cumin introduces volatile aromatic compounds containing terpenes, which cut through the rich fat profile of the cheese and the oil used for frying. Finely mincing the raw onion ensures that sulfur compounds distribute evenly rather than overpowering individual bites with sharp, localized pungency.
Achieving Optimal Crust and Doneness
Frying these patties requires maintaining a pan temperature around 175 degrees Celsius to trigger the Maillard reaction between the breadcrumb coating and the olive oil without burning the exterior before the center warms through. Visual indicators serve as the primary gauge for readiness since internal probing with a thermometer proves impractical for items measuring only two centimeters in thickness. Watch for the crust to develop a uniform golden brown color and listen for the aggressive sizzle of moisture escaping to subside, which typically occurs after three to four minutes per side in a properly preheated skillet. Cooked portions remain safe for consumption for up to three days when sealed properly inside an airtight container in the refrigerator.
