Tuna and Potato Chipotle Cakes
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.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
6
Servings
- 500 grams canned tuna, approximately 5 cans
-
-
-
- 1 can chipotle chile
-
-
- 250 grams breadcrumbs
-
-
Preparation
20 mins
1h
Low
- 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.
Provided by