Ingredients

• 2 cans ( 6 oz.) Geisha® White Tuna, drained
• 1 large baking potato
• Cold water
• 1 egg
• 1/4 cup finely minced onion
• 2 Tbsp. melted butter
• 1/2 tsp. curry powder
• 1/4 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/3 tsp. cup all-purpose flour
• 2 Tbsp. oil

Preparation

1. Peel potato. Cut into small cubes. Place White Tuna and potato in a large skillet. Cover with water. Bring to a boil. Cover. Reduce heat. Simmer for 10 minutes, until potatoes are tender. Drain well. Cool.
2. Mash potatoes, White Tuna, egg, onion, butter, curry powder, ginger, salt, and pepper in a bowl. Mixture everything. Cover with plastic wrap. Refrigerate for about 30 minutes.
3. Shape mixture into 1 1/2 inch patties. Dredge in flour to coat. Shake off excess flour.
4. In same skillet, heat oil over medium heat. Fry fish cake, a few at a time, for about 2 minutes on each side until browned. Drain on paper towels. Serve.