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Step 1: Prepare the Potato Cake Mixture
Boil and Grate the Potatoes
Start by boiling the potatoes until tender, then let them cool completely. Once cooled, grate the potatoes coarsely into a large mixing bowl.
Add Seasonings and Flour
To the grated potatoes, add the two egg yolks, salt, turmeric, black pepper, chopped parsley, grated Parmesan, and two tablespoons of flour. Mix thoroughly until all ingredients are well incorporated.
Prepare the Cheese Filling
Slice the Gouda or Mozzarella cheese into small cubes. This cheese will be used as the melty center of each potato cake.
Step 2: Shape and Fill the Potato Cakes
Divide and Shape
Take a small handful of the potato mixture and flatten it in your palm. Place a cube of cheese in the center and carefully shape the potato mixture around it, forming a small patty. Repeat until all the potato mixture is used.
Coat the Cakes with Egg Whites
Beat the egg whites lightly in a bowl. Dip each potato cake in the egg white mixture to coat, giving it a light outer layer that will crisp up during cooking.
Step 3: Cook the Potato Cakes
Heat Oil in a Pan
Heat a bit of oil in a skillet over medium heat. Make sure the oil is hot enough to create a crispy crust on each potato cake.
Fry the Potato Cakes
Place each potato cake into the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy. Once done, transfer to a plate lined with paper towels to absorb excess oil.
Step 4: Prepare the Tuna & Avocado Salad
Combine Tuna and Vegetables
In a large salad bowl, add the drained tuna, chopped onion, cubed avocado, and halved cherry tomatoes. Gently mix to combine.
Dress the Salad
Drizzle the salad with lemon juice and olive oil, then season with salt and pepper to taste. Toss the salad gently to coat all ingredients with the dressing.
Add Lettuce and Quail Eggs
Add the lettuce leaves and, if using, halved quail eggs. Give the salad one final gentle toss before serving.
Nutrition Facts (Per Serving)
Values may vary depending on portion sizes.
Calories: 450 kcal
Protein: 20g
Carbohydrates: 30g
Fat: 25g
Fiber: 6g
Calcium: 180mg
Sodium: 600mg
Frequently Asked Questions (FAQs)
Q1: Can I make the potato cakes ahead of time?
Yes, you can prepare the potato cakes up to the frying step and refrigerate them. When ready to serve, simply fry them to reheat and get the best crispy texture.
Q2: Can I use a different cheese for the filling?
Absolutely! While Gouda and Mozzarella are great choices, any cheese that melts well, like cheddar or provolone, will also work nicely.
Q3: How can I make this recipe gluten-free?
Swap the wheat flour for a gluten-free flour blend in the potato cakes. Also, ensure your choice of breadcrumbs is gluten-free, if using any for coating.
Q4: Can I bake the potato cakes instead of frying?
Yes, for a lighter option, you can bake the potato cakes. Preheat your oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway through, until they are golden and crispy.
Tips for Making the Best Potato Cakes and Salad
Cool Potatoes for Better Texture
Letting the potatoes cool after boiling helps make the potato cakes firmer and easier to shape, reducing the chance of them falling apart.
Fresh Ingredients for the Salad
Use ripe avocados and fresh, crisp lettuce for the best flavor in the salad. Soft or overripe vegetables can make the salad mushy.
Add Herbs for Extra Flavor
Fresh parsley, basil, or dill can elevate the flavor profile of both the potato cakes and the salad. Feel free to add herbs based on your preference.
Avoid Overmixing the Salad
Gently toss the avocado and tomatoes to keep them intact and avoid turning the salad mushy. Adding the lettuce at the end helps it stay crisp.
Storage Tips
Potato Cakes
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through, or bake in the oven to regain some crispiness.
Tuna & Avocado Salad
The salad is best eaten fresh, as the avocado may turn brown over time. If you need to store it, avoid adding the avocado and dressing until right before serving to keep the salad fresh.
Freezing Potato Cakes
You can freeze cooked potato cakes. Once cooled, place them in a single layer on a baking sheet in the freezer. After they’re frozen, transfer to a freezer-safe bag for up to 2 months. Reheat in an oven to restore the crispy texture.
Conclusion
This recipe for Stuffed Potato Cakes with Tuna & Avocado Salad is a winning combination of hearty, cheesy potatoes and a light, nutritious salad. The potato cakes offer a satisfying crunch with a creamy cheese center, while the salad brings fresh flavors and bright colors. Perfect for a family meal or gathering, these dishes are easy to make and packed with essential nutrients. Enjoy this wholesome, flavorful meal that brings together the best of comfort food and fresh ingredients in a balanced and delicious way!
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