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This recipe is very rich, economic, very fresh for the hot season and perfect for Lent, the whole family will love it. Do not wait any longer, prepare it.
Wash the potatoes and peel them, cut them into squares and place them in a saucepan with water and cook them, until they are soft, they are crushed until it is a kind of pué, reserva.
Open the cans of tuna and drain the water or oil as the case may be, reserve.
Finely chop the onion and in a pan over medium heat place the butter, onion and cook until transparent, add the mustard and the juice of the chipotle peppers, stir a little and add the tuna you reserved, mix well and remove of fire.
It cleans the parsley very well, disinfects, dries and chops very finely. Add the puree to the tuna mixture. Incorporate the parsley mix everything well until making a kind of dough, season to taste.
In a bowl, beat the eggs, put the bread in a tray, a bowl with a little clean water and another tray to accommodate the croquettes.
Wet your hands with water from the bowl and go forming the croquettes, crush with the ground bread, go through the egg mixture and go through the ground bread and reserve.
In a pan, add enough oil, and until it is hot, fry the croquettes until they are golden brown and place them on an absorbent paper towel.
PRESENTATION
Accompany with lettuce or a salad of your choice.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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