Tuna Croquettes [Justine Schofield]

370g canned tuna
350g mashed potato, cold
1 large French shallot, finely diced
1 tsp Dijon mustard
½ tsp cayenne pepper
Zest and juice of ½ a lemon
3 sprigs parsley leaves, finely chopped
1 egg, lightly beaten
Salt & pepper

For coating:
2 eggs, whisk with a little water
100g (¾ cup) flour
150g (3 cups) breadcrumbs
Light olive oil, for frying

Place tuna into a large bowl with the mashed potatoes. Add the mustard, French shallots, cayenne, lemon juice and zest, parsley and egg. Season to taste. With a wooden spoon, incorporate all the ingredients well. If the mixture seems a little wet add a little of the bread crumbs.

Divide the tuna mixture into golf ball size portions and roll to make perfect circles. Place on a baking tray and gently press down on each fish cake with a fork.

Dip the fish cakes in the flour, then the egg wash and finally into the bread crumbs. Shallow-fry the croquettes in the oil until golden and crispy. Place on some paper towelling and drain off the oil. Serve hot or cold with the mayonnaise.

Sour Cream Coffee Cake [from Sara Leah]

‎1/2 lb. butter
1 cup sugar
2 eggs
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla

TOPPING
1/3 cup brown sugar
1/4 cup white sugar
1/2 tsp. cinnamon
1 cup chopped walnuts (optional)

DIRECTIONS

Mix butter, sugar, and eggs until fluffy. Sift flour, baking powder, baking soda, and salt. Mix into butter mixture. Add sour cream and vanilla. Combine topping ingredients. Pour half mixture into bundt pan. Add one layer of topping, the rest of the batter, and top with remaining topping. Baking at 350 for 40 minutes.