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Tuna Cakes and Homemade Potato Chips

by Emma on September 3, 2010

in Uncategorized

Tunacakes+chips

This is my own spin on the whole "Fish and Chips" meal. I thought about doing a photo with this meal, like in a newspaper wrapper. You know how some places do that for their fish & chips?

I've seen it in movies before. So, um, it must be a real thing.

But in the end, I just wanted to eat. So I snapped a picture of my plate before I gobbled it down.

And that my friends, is the main peril of food blogging. You always just want to take a bite when you are suppose to be photographing. Maybe this proves that I have willpower?

Of course, maybe having a food blog in the first place sort of negates this claim. Oh well.

Chips+tunacakes
Tuna Cakes adapted from Paula Deen's Crab Cakes recipe via the Food Network.

Ingredients: 1 pound (or slightly less) drained can tuna, 1/3 cup crushed Ritz crackers, 1/4 cup chopped red onion, 1/2 finely chopped bell pepper, 1/4 cup mayo, lemon juice from 1/2 lemon, a generous sprinkling of garlic powder, salt, and pepper, and flour for dusting. You will also need a bit of oil to cook.

This makes 5-6 good sized tuna cakes.

In a large bowl mix together all ingredients, except flour and cooking oil. Refrigerate for 2-3 hours. Form patties and coat with flour. Pan fry each patty on medium to high heat (in 1-2 tablespoons of oil) for 4-5 minutes on each side.

I also made a little sauce for these by mixing together a 1:2 ratio mix of sweet relish and mayo with a pinch of salt and pepper.

Potato chips are easy. I found that different varieties not only taste different, but fry differently as well.

Red_potato
Sweet_potato
Baking_potato
(source)

Here are the types of potatoes I used. Sweet potato chips are my favorite. Thanks for asking.

I used my mandoline to thinly and evenly slice these up. Then I heated 2-3 inches of oil to frying-hot (my term, but it's a real thing). Slice them into a bowl of water, so they don't turn brown while you cook them in batches. Like I said, the varieties make the cooking time vary. But once they start to brown on the edges flip them, and take them out before they burn.

Pretty straight forward. Don't burn the food. It's amazing how often I fail at this one simple rule;)

Let them cool over paper towels (to soak up excess oil) and sprinkle with salt and pepper.

{ 7 comments }

Amanda September 3, 2010 at 11:46 am

I had tuna cakes for dinner last night! I have never met another person who has had them!

Joanna September 3, 2010 at 1:11 pm

Yum…that looks so good!

DaddyDonnie September 4, 2010 at 2:32 pm

The Fish & Chips is an English thing. I’m amazed you
didn’t see or eat it when you where in London. I always think of Elvis Costello who had a song with the line ……………..
Yesterdays News is Tomorrows Fish & Chip Paper.

Kristy in Leander, TX September 7, 2010 at 6:53 pm

What a fun idea!

Kate Teague September 7, 2010 at 11:45 pm

We have ‘em wrapped in newspaper here in Cansds too- our British roots :) Those chips look great!!!

Holly September 12, 2010 at 12:43 pm

Mmm I wanna make some sweet potato chips now! Sooo good. And I’m pretty sure in England they serve fish and chips in newspaper? There’s a British restaurant near my house that I get fish and chips from sometimes and they always serve it in newspaper.
I have plans for a food tour of the world (shhhh) and I’m going to England one day to eat fish and chips. Mmm.

thomassabouk October 28, 2010 at 10:32 pm

But he always says to me, for our future happiness, all is worth. Summer arrived, original want to go swimming with her and I wanted to send her a Thomas Sabo pink bracelet, but often see him. Occasionally seen, he also said simply recently busy. Don’t know what he’s up to, when the doctor has really so busy? I finally find the work in Thomas Sabo packaging factory, is a new private hospitals. Want to find small to celebrate, but couldn’t find him. Call his cell phone; ringing for a long time, there is a woman’s voice “hello”, immediately disconnected and I found her Thomas Sabo neck black bracelet.