Potato Cakes with Tuna Filling (Batata Charp)

Name: Potato Cakes with Tuna Filling (Batata Charp)
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 40 cakes
Cuisine: Iraqi Mesopotamian
Ingredients: 2 lb potatoes (1 kg); 1 large egg; 0.25 cup rice flour; 2 can good quality tuna (6 ounce); 1 large onion; 2 tbsp oil; 1 tsp turmeric; 2 large ripe tomatoes; 0.5 cup finely chopped parsley; sea salt; fresh ground black pepper

An Iraqi dish of tuna, potatoes and tomatoes, seasoned with turmeric and simmered on the stove.

1 hr · Serves 40 · Medium

Method

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Time: Prep 40 min · Cook 20 min · 60 min total
Difficulty: medium

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