Ingredients
- 500 g sebago potato (skin on,washed)
- 425 g canned tuna in springwater (well drained)
- 4 spring onions (finely chopped)
- 1 egg (lightly beaten)
- 2 tsp olive oil
Method
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1
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Place potatoes in a saucepan, cover with cold water and bring to the boil.Reduce heat and boil for 10 minutes.
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2
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Drain and allow to cool slightly before grating into a large bowl. Add tuna, spring onions and egg and mix well. Season with salt and pepper.
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3Heat half the oil in a large non-stick frying pan on medium heat. Add 1/2 cup portions of mixture to the pan and flatten with an egg flip (you should be able to get 4 rosti cooking at once).
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4Cook for 3 minutes and flip gently (if they break a little, just push them back together and continue to cook). Cook the other side for 3 minutes.
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5Place potato cakes in a medium-low oven at 120°C (100°C fan-forced) to keep warm.
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6Use remaining oil in the pan and continue with remaining mixture. Serve rosti with salad or steamed veggies.
