Tuna cakes with root crops


Yesterday I wanted to do something easy and different. Ind Denmark root crops is huge in winter – maybe it is in other countries, I wouldn’t really know.
But I made some in the oven. It’s so ridiculously easy.

2-3 pers.

Tuna cakes:
2 oil canned tunas
2 eggs
1-2 tbsp buckwheat flour
1/2 dl persil
Salt and pepper
2 fat garlics
1 red onion
1/4 dl soy milk(can be left out)

Root crops
Just find a mixture of root crops and just take whatever you think is enough for you to get full.

Marinade for root crops:
3-4 garlics
1/2 dl olive oil
1 tbsp soy
Salt and pepper
Some chili

Start prepping you tuna cakes. Pour the oil from the tuna in a cup and pour the tuna in a bowl. Add eggs an stir it so in becomes smooth. Use a grater for your garlic and onion to become smooth and add to the bowl plus salt and pepper.

When it looks smooth and good mixtured add some/ or all the oil from the canned tuna – depending if you wanna use soy milk or not – plus the buckwheat and stir it till it has a food firm – but not too firm – consistent and add the persil.

Cut the root crops in rough pieces and add to a bowl. Mix all the ingredients for the marinade in another bowl so you mix the ingredients good (the garlic is to be crushed in a crusher so the flavor is stronger)
Pour the marinade over the root crops and stir it around (I like using my hands) and pour the mix in a baking pan.
Turn on the oven on 200•C and bake for 40-45 minutes (always keep an eye on them)


Heat some oil in a pan and form the tuna cakes round using a wet spoon.
Fry the cakes on both sides until they’re golden and place on a baking pan and place in the oven under the root crops, and bake them for 20 min (+/-).

And voilà. Hope you like.


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