Potato and tuna cakes with spicy tomato sauce and onion salad
M ladies and gentlemen, dear children - I am now the owner of a potato press. Not extravagant, but such a commercial, silver-colored thing. Somehow she laughed at me last time in the Swedish department store - and I took her with me. So quite modern, small and unobtrusive, a potato press is not somehow. You have to think in advance exactly where in the kitchen the bulky particles should be. For me and my Winz kitchen, it also took a few rounds of kitchen tetris until the ideal place was found: in the basket with the kitchen scales and the other crunchy stuff. This is not necessarily a premium place, but I probably will not use it everyday.
Why did I really need it? Because I can remember that my grandma had one and made the best plum dumplings in the world. And even the mother of a polish-born school friend has processed kilos of potatoes into smooth little delicious dumplings. If that is not two very good reasons ...
For those who are wondering now: The potato press processes freshly cooked potatoes into an incredibly fluffy one , fine snow. Without lumps. This is the perfect basis for really amazing mashed potatoes. But also the starting point for all kinds of stuffed and unfilled dumplings, dumplings and cakes. By the way, when pressing you also get upper arms like Madonna. Ha!
My first potato press cake try with the new part has also been really good: potato and tuna cakes with corn, served with a spicy tomato sauce and refreshing onion salad. The whole thing is really easy to make with a few cheap ingredients from the stock. Only with the tuna you should not save and prefer to resort to a good, traceable quality. (Only recommendation, no ads, no.)
So - get to the potato presses! Have it tasty ღ
P.S .: And if you can not get enough of the great tubers - here are many delicious recipes with potatoes or sweet potatoes.
And here's the recipe for potato Tuna cakes with spicy tomato sauce and onion salad
For the potato and tuna cakes
600 g Potatoes floury-boiled
4 tablespoons flour
1 cask of good tuna (eg from Followfish)
125 g corn, cooked
1 small onion, chopped
salt & pepper
2 tablespoons smooth parsley chopped
2 teaspoons clarified butter
For the spicy tomato sauce
1 teaspoon butter
1 small chili pepper, chopped
1 red pepper, cleaned and gewü dices
1 tsp sugar
1 tin of chopped tomatoes
1-2 tbsp red wine vinegar
salt & pepper
For the onion salad
2 larger ones Onions, peeled & thinly sliced
1/2 tsp salt and juice 1 lemon
1/2 bunch of smooth parsley, chopped
Potato and tuna cakes
Cook the potatoes in salted water, squeeze through a potato press into a bowl and allow to cool slightly.Gently knead with your hands until all ingredients are well combined.
Heat 1 tsp of concentrated butter in a non-stick pan. Form about 14 small round little cakes with slightly moistened hands from the potato mass. Fry half of the casserole on medium heat in the butter lard on both sides until browned. Lift from the pan. Then heat the rest of the butter and brown the remaining pieces of bread.
Spicy tomato sauce
Heat the butter in a small saucepan. Heat the pepper cubes with the chili in it over medium heat until they have softened. Sprinkle over the sugar and fry with stirring for 1 minute.
Douse with canned tomatoes and vinegar and simmer for 5 minutes. Then mix with the blender to a creamy sauce and season with salt and pepper.
Mix the onion slices with the salt and lemon juice and with your fingers for 1-2 minutes gently knead. Add the parsley and let it simmer until served.
Place the potato tuna cakes with the tomato sauce on the plate and serve the onion salad.