Stuffed Potato Snack With Tinned Tuna/Salmon/Other Fish
Stuffed Potato Snack With Tinned Tuna/Salmon/Other Fish
Mamta Gupta
This dish is easy to make and quite tasty, especially for a buffet style meal. Look at other stuffed potato recipes on my website. Experiment with different stuffing, using different fish. Try meat stuffing, though I prefer vegetarian or fish myself.
If you have any leftover roast potatoes from Sunday lunch, use them. You can use tandoori paste/mix but I feel that these things have too many additives.
Try not to get carried away with a lot of spices.
Recipe rewritten 2023
Serves 4
Ingredients
4 medium sized potatoes
225 gm. Tinned tuna/salmon or other fish of choice
1 small red onion (or a spring onion) peeled and finely chopped
1/2 tsp. grated ginger
1-2 green chillies finely chopped, adjust to taste
Salt to taste
A pinch of black pepper powder
1 tsp. tomato puree/ketchup
1/2 tsp. Garam Masala
Oil for deep frying and then pan frying
Instructions
Peel the potatoes and cut them into half lengthways. You may have to take a thin slice off the base/resting end of each half of each potato, to make sure that the halves stand well on a tray/plate.
Heat oil in a pan and deep fry the potatoes until they look golden brown. Allow to cool.
Using a melon baller, scoop out the centre of each potato, leaving a shell of about 1/2 cm. thickness.
Heat 1-2 tbsp. of oil in a non-stick pan.
Fry onions, ginger, green chillies, until soft.
Add salt, black pepper, tomato puree and scooped out potatoes.
Stir fry for a minute.
Turn the heat off. Allow to cool.
Add grated flaked tuna/salmon fish from the tin,
Taste and adjust seasoning.
Divide into 8 portions and fill each potato shell, a little bit heaped. They can be prepared up to this stage in advance, ready to be oven cooked just before serving.
Place them side by side on a greased baking tray and bake in a preheated oven at 180 C or 350 F for approximately 10 minutes.
Serve hot.
