Crispy Tuna Cakes With Mixed Greens Salad

• 1 3/4 pounds potatoes peeled, cut into chunks
• 7 ounces tuna in oil drained, flaked
• 1 tablespoon chopped parsley finely
• 1 large egg lightly beaten
• 1 onion small, finely chopped
• vegetable oil for deep-fry
• 6 ounces mixed salad greens
• 2 tablespoons extra-virgin olive oil
• 3 teaspoons balsamic vinegar
• lemon wedges to serve

1. Cook potato chunks in a large saucepan of salted water for 10 mins, until tender. Drain and return to pan. Heat on medium for 1 min to dry. Remove from heat and mash well. Fold in tuna, parsley, egg and onion. Season to taste.
2. Heat oil in a medium saucepan to 350u0b0F, until a cube of bread sizzles on contact. Spoon tuna mixture, in batches, into oil and deep-fry for 2 mins, until golden. Drain on paper towels.
3. For the salad, beat together oil and vinegar and toss with salad greens. Serve with tuna cakes with lemon wedges.

potatoes, oil, parsley finely, egg, onion, vegetable oil, salad greens, extravirgin olive oil, balsamic vinegar, lemon wedges

Taken from www.yummly.com/recipe/Crispy-Tuna-Cakes-with-Mixed-Greens-Salad-1404204 (may not work)