Tuna Spud Cakes

This is i thing that I made out of the pantry piece I was posted to Felda Selancar, Pahang, half dozen years ago. Selancar is a resettlement amongst crude palm being its major industry. Surrounded by crude palms every bit far equally the heart tin can see, going out to the nearest town, Segamat is 50km away. I kept lots of canned food in addition to other non so perishable foods at my quarters.

After making this, solely did I realise it really sense of taste similar "bergedil", a Malay "dish", hmm.. I don't know how to categorise it, just bergedil is e'er plant where the rice stalls are, eaten amongst rice. Sometimes amongst soto too.

Something tardily to make for dinner or kids parties.
I used to brand this using the smallest tin can of tuna, instantly that packaging size is no longer available.


1/four cup tuna flakes, drained total.Flake tuna finely. (one regular tin can of Ayam make, tuna inward brine will need 3 potatoes)
ane russet white potato, cut into 1cm cubes
ane heaped Tbsp cornstarch
one/3 tsp table salt
dash of pepper
1 egg, beaten
Some fossil oil for frying (U can pan youngster or deep tyke)

1. Bring a saucepan of water to boil too put inwards spud cubes. Simmer for three minutes. Check if potatoes are cooked, but not mushy. Drain.
2. Place flaked tuna together with drained potatoes into a bowl. Put inwards common salt,pepper and cornstarch. Mix good.
iii.Use make clean hands, place i/ii tablespoon of white potato mixture onto palms together with form into a patty. Place on a plate. Repeat until white potato mixture is finished. U can stack the patties, they won't stick to each other.
iv. Heat petroleum for frying. When crude is prepare, dip ane patty into beaten egg and place carefully into hot petroleum. Fry both sides until gilded. Dish upwardly together with drain.