Tuna Potato Croquettes

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, or using canned salmon for a variation. From arcamax.com.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1 1⁄2 cups frozen hash brown potatoes, thawed
• 1 (6 ounce) can solid white tuna packed in water, drained and flaked
• 1  egg, lightly beaten
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• 3  teaspoons extra virgin olive oil, divided

Directions

1. Partially mash potatoes in a bowl with a fork until they begin to hold together.
2. Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine.
3. Shape into four 1/2-inch-thick patties.
4. 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.
5. Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.