Recipe -- Tuna Potato Croquettes
FoodReference.com
Simple, quick and comforting, these golden cakes go well with a spoonful of
reduced-fat sour cream and a sprinkle of chopped fresh chives. Try mixing in
a bit of chopped dill, capers or lemon zest for a variation.
Makes 2 Servings.
Total: 20 minutes

* 1 1/2 cups frozen shredded hash brown potatoes, thawed
* 1 6-ounce can chunk light tuna in water, drained and flaked
* 1 egg, lightly beaten
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground pepper
* 3 teaspoons extra-virgin olive oil, divided

1. Partially mash potatoes in a bowl with a fork until they begin to hold
together. Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine.
Shape into four 1/2-inch-thick patties.

2. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over
medium-low heat; add the patties and cook until browned on the first side,
about 5 minutes. Carefully turn the patties with a wide spatula and cook
until golden on the second side, about 3 minutes more.

Courtesy of FoodReference.com.


This came in one of my many cooking ezines I get (Arca Max). Thought it
might fit with the thread of what to do with tuna fish.
-ginny

On 2008-03-17, Virginia Tadrzynski > wrote:

> Recipe -- Tuna Potato Croquettes

> might fit with the thread of what to do with tuna fish.

Yeah, they'd fit perfectly in my garbage disposal. :P

nb