Tuna Patties with Crispy Potato Crust

Peel the potatoes, cut them into cubes, and place them in a saucepan. Cover with cold water. Bring to the boil and simmer until the potatoes are just fork-tender. Drain and allow to air dry.

While the potatoes are cooking, grate the additional potatoes for frying and place in a heatproof container.  Cover with just boiled water and add the vinegar. Stir well to distribute the vinegar through the water.

Drain the tuna and flake it. Then, finely chop the shallot, capers, dill or parsley, and spring onions.

Mash the potatoes with the mayonnaise and mustard. Stir in the tuna, beaten egg, shallot, capers, spring onion and herbs (fresh or dried). 

Drain the grated potato into a sieve lined with muslin, CHUX or a tea towel.  Use the cloth to squeeze all of the moisture out of the potato.  Spread on a baking tray.  Form the tuna mix into 6 large or 8 medium patties. Roll each patty in the grated potato before placing it in a single layer on a plate. Refrigerate the patties for at least 1 hour.

Heat a non-stick pan with enough oil to reach about ¾ cm up the side. The oil needs to be hot before you add the patties, not overcrowding the pan. Cook until brown on one side, flip and cook on the other. The patties can also be baked in the oven. Heat the oil in a baking tray in the oven and place the patties on the tray. Cook for 15 minutes, or until browned underneath, then flip to cook the other side for an additional 15 Minutes. 

Drain and serve with truffle mayonnaise.