Tuna HashBrown 吞拿魚薯仔餅

photo credits to Allspices.com

FROM CHEF KATHLEEN’S KITCHEN
Chef Kathleen has taught at George Brown College Chinese Cusine for 15 years. She is featuring several recipes with us. This time is my favourite 吞拿魚薯仔餅!

Tuna HashBrown 吞拿魚薯仔餅
材料:
1 罐吞拿魚 (120克)
3 個小馬鈴薯 (250克)
半個洋蔥
3 湯匙洋芫荽末
1 茶匙檸檬皮蓉
1 茶匙蒜蓉
1茶匙鹽
適量白胡椒粉
1 個雞蛋
40 克 麵粉
20 克芝士粉, Parmesan.
做法:
1. 馬鈴薯洗淨去皮, 置於滾水中煮15 分鐘後取出, 壓成薯蓉. 洋蔥切粒, 洋芫荽剁碎, 罐頭吞拿魚隔水, 壓碎,備用.
2. 將洋蔥粒, 洋芫荽碎, 蒜蓉, 吞拿魚混入薯蓉中, 加鹽, 胡椒粉及 parmesan 芝士調味後, 再加檸檬皮蓉攪勻.
3. 將署蓉用湯匙壓成小球, 蘸上蛋液和撲上麵粉.
4. 燒熱煎鍋加2 湯匙油以中火, 煎香薯球, 用護鏟輕壓至扁平, 煎两面金黄即可.

WRITTEN BY: Chef Kathleen

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