질문하기
Tuna and potato fritters are a thrifty yet delicious Italian pantry meal. High protein and mediterranean, these are perfect for family dinners, freezer prep, and lower cholesterol diets.
Boil the peeled potatoes in salted water until fork-tender, about 15 minutes. Drain thoroughly and let cool until just warm.
In a large bowl, mash the potatoes well, then mix in the drained tuna, egg, chopped parsley, grated Parmesan, and minced garlic. Season with salt and black pepper.
Add half the breadcrumbs to the mixture and stir to combine until the mix holds together. If needed, add more breadcrumbs for shaping.
Shape the mixture into small patties or balls, about 2 tablespoons each, then roll them lightly in the remaining breadcrumbs for a crisp exterior.
Heat 3 tbsp extra virgin olive oil in a large nonstick skillet over medium heat. Fry the fritters in batches, about 3-4 minutes per side, until golden brown. Transfer to a plate lined with paper towel as you finish each batch.
