Tuna Fishcake Bites

• 1 12 lbs potatoes
• butter
• 2 hard-boiled eggs, chopped
• 3 green onions, chopped
• 12 lemon, zest
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh parsley
• 7 ounces tuna in oil, drained
• 2 teaspoons capers, chopped
• 2 eggs, lightly beaten
• 2 cups fresh white breadcrumbs
• sunflower oil (for frying)

1. Boil the potatoes, Drain and mash with butter.
2. Cool.
3. Mix the hard boiled eggs, onions, lemon rind and juice, parsley, tuna, capers and 1 T of the beaten egg into the cooled potato.
4. Roll the fishcake mixture into about 24 balls.
5. Dip these into egg and then roll gently in the breadcrumbs.
6. Transfer to a plate.
7. Heat 6 tablespoons oil in frying pan and fry the balls, in batches, for about 4 minutes, until browned all over.
8. Drain on paper towels.

potatoes, butter, eggs, green onions, lemon, lemon juice, parsley, oil, capers, eggs, fresh white breadcrumbs, sunflower oil

Taken from www.food.com/recipe/tuna-fishcake-bites-445517 (may not work)