Potato Cakes With Tuna Filling (Batata Charp)

Scrub potatoes and boil in their jackets until tender.

Drain, peel and mash to a smooth puree.

Leave to cool. Then blend in egg, rice flour or plain flour, sea salt and freshly ground black pepper, to taste.

Gently fry onion in oil until transparent, add turmeric and fry for a further minute. Remove from heat.

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.

(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.

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.

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.

Drain on paper towels and serve hot on a plate with your choice of condiments.