Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 142

Lovely, delicate cakes to eat for supper – tuna-loving children will adore them. Serve with a green sauce (see here).

Serves 4

3 tablespoons butter

3 tablespoons plain flour

300ml/¹/₂ pint milk

180g/6oz canned tuna, drained

2 shallots, finely chopped

juice of ¹/₂ lemon

2 tablespoons freshly grated Parmesan cheese

dried breadcrumbs (see here)

sunflower oil for shallow-frying

salt and white pepper

Melt the butter in a small pan and add the flour. Cook gently for a minute, then remove from the heat. Gradually stir in the milk, then cook, stirring, until the sauce thickens and finally boils. Remove from the heat, add the tuna, stirring to break up the flakes, then add the shallots, lemon juice and Parmesan. Season with a little white pepper and the barest pinch of salt. Refrigerate the mixture until very cold, then roll it into a cylinder shape, about 4cm/1¹/₂ inches in diameter. Cut it into pastilles 2.5cm/1 inch thick and roll each one in dried breadcrumbs. Shallow-fry the tuna cakes in sunflower oil for 3–4 minutes on each side, then drain on kitchen paper.