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Salsas Herdez

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Potato Croquettes with Chilpotle Tuna

35 mins
6 mins
Low
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Prepare this recipe for croquettes with chipotle tuna and pickle dressing in brine, a delicious way to snack. This dish is a quick, easy and simple option to spend your evenings watching your favorite movies, sports or at parties with friends.
Learn more about Salsas Herdez

Ingredients

5 portions
  • 4 potatoes, large, shelled, halved and cooked
  • 3 tablespoons butter, cubed, soft, for the croquettes
  • 1/4 cups whipping cream, for the croquettes
  • 1/2 cups onion, finely chopped, for the croquettes
  • 1 teaspoon garlic powder, for the croquettes
  • 1/4 cups ground bread, or panko, for the croquettes
  • 1/4 cups cornstarch, for the croquettes
  • 3 envelopes Tuna with 29% Herdez® Chipotle Mayonnaise Dressing, 85 gc / envelope
  • 1 egg, for the croquettes
  • to taste salt, for the croquettes
  • to taste black pepper, for the croquettes
  • 2 cups flour, to bread
  • 2 eggs, to bread
  • 2 cups ground bread, or panko for breading
  • enough vegetal oil, to fry
  • 1 cup mayonnaise, for the dressing
  • 2 tablespoons mustard, for the dressing
  • 1/4 cups pickle brine, chopped, for dressing
  • 1/4 cups red onion, finely chopped, for the dressing
  • 2 tablespoons lemon juice, for the dressing
  • enough black pepper, for the dressing
  • enough parmesan, grated, for garnish

Preparation

Place the potatoes in a bowl and with the help of a potato masher, press the potatoes until they are pureed. Then add the butter, the whipping cream, the onion, the garlic powder, the ground bread, the cornstarch, the Tuna with 29% Herdez® Chipotle Mayonnaise Dressing and the egg, season with salt and pepper, and integrates until obtaining a manipulable dough.
Take a little of the dough (approximately 40 grams) and with the help of your hands form small balls, then press them and stretch them little by little, in this way you will give it a croquette shape. Repeat until finished with the mixture. Refrigerate for 20 minutes.
Pass the croquettes on the flour, then bathe with egg and cover with breadcrumbs or panko. In a skillet with hot vegetable oil, fry the croquettes on both sides for 6 minutes over medium low heat. Drain.
For the dressing, mix the mayonnaise with the mustard, the pickles, the brine, the red onion, the lemon juice and the pepper until integrated.
Serve the croquettes with the dressing. Garnish with parsley and grated Parmesan cheese.

PRESENTATION

Place the croquettes on a plate, accompany with pickle dressing and garnish with Parmesan cheese and parsley.

TIPS

You can substitute the breadcrumbs for oatmeal, amaranth or flaxseed.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
350.1
kcal
17.51%
Carbohydrate, by difference
34.2
g
11.4%
Protein
5.8
g
11.6%
Total lipid (fat)
21
g
32.31%
100
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Provided by USDA
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