One year Mother decided to create the perfect cake with 'grape-flavored' frosting. Not only was the frosting a beautiful shade of pale lavender, but she taught herself how to pipe grape clusters with the frosting around the top and sides of the cakes. I loved the contrast of the dark green leaves and twisting vines. This endeavor of hers lasted for a good 5 weeks and we children loved every bite of the concord-infused flavor and all that tender cake. It was a treat we had never seen before, or since. After Mother felt she had done her best, that was it. The grape cake never appeared again.
Unless people are driven to create and test recipes, they tend to take the cooking-path of least resistance. In fact, some who are in charge of the family meals rarely try anything new. These ruts have reasons...they work, they are familiar and they are easy. For the more adventurous, however, many great recipes are tried, loved and then forgotten. I tend to fall into this category.
Recently, I went through all of my cookbooks, pamphlets, scribbled papers and magazine clippings. I was stunned to find words like “Great", "Wonderful", and "Family loved this" in my own handwriting next to recipes I had only made once or twice and completely forgotten. My rut might be wider than some, but it is a rut none-the-less.
My pursuit this year is to research, revive and reinvent recipes that my family and blog friends can collect and share...taste and treasure. Today's recipe is one my mother made...I am sure it was passed on from her mother...if you are not adventurous...you will love this recipe...it is easy, tasty and comforting.
Diane's Tuna Potato Patties
1 can (5 oz) white albacore tuna, in water - drained (I only use 'white' tuna because of its mild flavor)
2 potatoes, cooked
1 celery rib, diced
1 large egg, beaten
Salt & pepper, to taste
In a medium bowl, flake tuna into small pieces with a fork. Add potato and mix well, breaking up any large pieces and mashing with fork. Add egg and blend well. Fold in celery pieces and season with salt and pepper. Preheat griddle to med-high and spray with a vegetable oil. Place large spoonfuls of mixture on griddle and press with the back of the spoon to measure 4-5 inches across. When nicely browned, turn patties carefully to brown the second side and press down gently with the back of the spatula. Remove patties to serving plates and place a pat of butter or margarine on top of each patty. Makes 5 patties.
*This recipe is a great way to use leftover boiled or mashed potatoes. I usually use red potatoes. If you are on a tight budget, add another egg and more potato and you can get two more patties per can of tuna.
**This recipe may be doubled.
***No cooked potatoes on hand?...make or purchase a quilted 'tater-baker' envelope (see below). You can bake 1-2 potatoes at a time in it using the microwave (3-4 min. per potato). The potatoes will come out like oven-baked in taste and texture.