This recipe was made for us by my mother; it’s one of the first recipes I learned with her. It is very fulfilling and easy to make. Ideal for large families.
Boil the potatoes with enough water to cover them. To check if they are cooked, insert a fork or a small knife; if it goes in easily without needing to press hard, they are ready. Approximately 10 min. (Depending on the size of the potato). Once cooked, drain them and then remove the skin.
In a large bowl, place the drained and peeled potatoes, and mash them until they form a dough. Add a pinch of salt and pepper, and mix.
Add the drained tuna and mix well until integrated. Form the croquettes with your hands to the desired size; personally, I like them the size of my palm, neither too big nor too small. (It makes approximately 20 croquettes) Set aside.
Place half of the breadcrumbs on a flat plate (add more as needed).
Dip the croquettes in the lightly beaten egg and then in the breadcrumbs, ensuring they are well coated, one by one, and set aside.
Fry in a pan (preferably non-stick so they don't burn too much) with oil. Turn them until golden on both sides. Place the fried croquettes on a plate lined with paper towels or napkins to absorb the excess fat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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