Tuna Potato Cakes

• 1 2/3 lbs russet potatoes, peeled
• 1 can (7 oz) tuna in olive oil, drained and flaked
• 1 None egg
• 2 tbsp finely chopped flat-leaf parsley
• 1/4 cup flour
• 1/3 cup vegetable or olive oil
• 3/4 cup Greek-style yogurt
• 1 clove garlic, crushed
• None None Mixed salad and lemon wedges, to serve

1. Grate potatoes coarsely into a large bowl. Squeeze out excess liquid. Add tuna, egg, parsley and flour; mix well to combine. Season.
2. For each patty, shape 1/2 cup of tuna mixture into a round. Flatten slightly to make 4-inch rounds.
3. Heat half the oil in a large skillet on medium-high heat. Cook tuna cakes, in batches, 3-4 mins each side, or until golden brown and cooked through. Transfer to paper towels to drain. Top off and reheat oil between batches.
4. Whisk yogurt and garlic in a small bowl until combined. Season.
5. Serve tuna cakes with salad, lemon wedges and yogurt sauce.

russet potatoes, tuna, egg, flatleaf parsley, flour, vegetable, yogurt, clove garlic, salad

Taken from recipes-plus.com/api/v2.0/recipes/36168 (may not work)