This is a very tasty, economical recipe, very fresh for the hot season, and perfect for Lent; the whole family will love it. Don't wait any longer, prepare it.
Wash the potatoes, peel them, cut them into cubes, and place them in a saucepan with water, cooking until soft; mash until it becomes a sort of puree, set aside.
Open the cans of tuna and drain the water or oil, set aside.
Finely chop the onion and in a medium skillet, add the butter and onion, cooking until transparent. Add the mustard and the juice from the chipotle chiles, stir a bit and add the reserved tuna, mixing very well and removing from heat.
Wash the parsley very well, disinfect, dry, and chop it very finely. Add the puree to the tuna mixture. Incorporate the parsley and mix everything well until it forms a sort of dough, season to taste.
In a bowl, beat the eggs, place breadcrumbs on a tray, a bowl with some clean water, and another tray to arrange the croquettes.
Wet your hands with water from the bowl and start forming the croquettes, coat with breadcrumbs, dip in the egg mixture, and then coat again with breadcrumbs and set aside.
In a skillet, add plenty of oil, and when hot, fry the croquettes until they turn golden, placing them on absorbent paper towels.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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