Potato and Tuna Fritters

0
Average: 0 (0 votes)
(0 votes)
Potato and Tuna Fritters
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
800 grams
starchy Potatoes
2
250 grams
Tuna (canned)
1
2 tablespoons
freshly chopped Parsley
1 generous pinch
organic Lemon zest
60 grams
freshly ground Pepper
3 tablespoons

Preparation steps

1.

Peel the potatoes, rinse and cook in boiling salted water for about 30 minutes, until al dente. Drain, let the steam evaporate and then press through a potato ricer into a bowl. Rinse the scallions, trim and chop. Drain the tuna, flake with a fork and then mix into the potatoes along with the scallions, egg, parsley, lemon zest and 2-3 tablespoons panko. Season with salt and pepper. Shape the mixture into small meatballs and roll in the remaining panko.

2.

Heat the oil in a large frying pan and sear the meatballs for 4-5 minutes per side, until golden brown. Drain on paper towels and serve.