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.
Ingredients
6
Servings
  • 500 grams canned tuna, approximately 5 cans
  • 1/2 kilos potato
  • 1/2 onions
  • 1 tablespoon mustard
  • 1 can chipotle chile
  • 1 bunch parsley
  • 2 eggs
  • 250 grams breadcrumbs
  • vegetable oil
  • salt and pepper
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.
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