Tuna potatoes can be served for breakfast, lunch or dinner with a fresh salad and your favorite dipping sauce, or as an appetizer. They keep well in the refrigerator and can be eaten the next day, warm or cold. Tuna combined with mashed potatoes, corn, lime and green onions seems to be a delicacy for our family and I’m sure it will too. Just give them a try.
Source: Home Cooking Adventure
Ingredient
Make about 12 patties
10 oz (300 g) potatoes, boiled with skin on and chilled
1 can (7 oz – 185g) tuna in oil, drained, drained
1/2 cup corn kernels
2 onions, chopped
1 egg
lemon peel from 1 lemon
1/2 cup bread crumbs
Salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup breadcrumbs, for coating
Direction
1. Mash the potatoes with a potato masher.
2. Add the tuna pieces and mix with a fork.
3. Add corn kernels, chopped scallions, eggs and breadcrumbs.
4. Finally add the lemon zest and season with salt and pepper. Stir to combine.
5. Divide the mixture into 12 portions. Shape them into patties. Put the breadcrumbs on a plate and put the patties on the shirt.
6. Heat oil over medium-high heat in a non-stick pan. Bake for about 3 minutes on each side until golden brown. Transfer the patties to a plate lined with paper towels to absorb excess oil. Wipe the pan clean with a paper towel and repeat until all the patties are done.
7. Serve with salad, and your favorite sauce. We serve it with our homemade chili jam.
