Potato and Tuna Fritters

0
Average: 0 (0 votes)
(0 votes)
Potato and Tuna Fritters
share Share
print
bookmark_border Copy URL
Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
800 grams starchy potatoes
salt
2 scallions
250 grams Tuna (canned)
1 egg
2 tablespoons freshly chopped parsley
1 generous pinch organic lemon zest
60 grams Panko
freshly ground peppers
3 tablespoons vegetable oil
How healthy are the main ingredients?
potatosaltTunaeggparsley

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.