Tuna-Potato Pancakes

• 2 large potatoes, peeled and cut in large chunks
• 1 (6 1/2 oz.) can chunk style tuna (in water or oil)
• 6 scallions, coarsely chopped
• 1/4 c. finely minced parsley
• 1 egg, lightly beaten
• salt and cayenne pepper to taste
• vegetable oil
• Cucumber Mayonnaise (recipe follows)

1. Cover potatoes with salted water; cook until fork penetrates easily, but potatoes are still quite firm.
2. Drain and let cool while draining and discarding water or oil from tuna.
3. Grate potatoes coarsely, using grater or grating blade of food processor.
4. Gently mix grated potatoes, tuna, scallions, parsley, egg, salt and cayenne.
5. Form into 8 pancakes, shaping loosely but flattening slightly.
6. In a large skillet, heat enough oil for shallow frying.
7. Add pancakes; do not overcrowd pan.
8. Brown well on one side, then turn with slotted turner.
9. Drain second side and remove pancakes from oil.
10. Drain well on paper toweling.
11. Serve with Cucumber Mayonnaise.
12. Makes 4 servings.

potatoes, chunk style tuna, scallions, parsley, egg, salt, vegetable oil, cucumber mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017988 (may not work)