Croquetas De Atún – Tuna Fish Balls

Recipe by Artandkitchen
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Fish balls
  • 400
    g potatoes, boiled, peeled and coarsely grated
  • 200
    g tuna fish, canned well drained and crushed
  • 2
    tablespoons parsley, chopped
  • 14
    teaspoon nutmeg, to taste
  • 12
    teaspoon garlic powder, to taste
  • 12
    teaspoon chili flakes, to taste
  • salt & pepper
  • 1
    egg (only if necessary)
  • 2 -4
    tablespoons flour (only if necessary)
  • Fish balls coating
  • 1
    egg, lightly beaten
  • 12
    cup breadcrumbs, more if necessary
  • olive oil, to fry
  • Serving suggestion
  • 1
    red pepper, cut into small cubes
  • 1
    yellow pepper, cut into small cubes
  • 1
    small cucumber, cut into small cubes
  • 1
    tomatoes, cut into small cubes
  • 12
    green onion, thinly sliced
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DIRECTIONS

  • First of all make all the ingredients ready.
  • In a big bowl combine potatoes, tuna fish, parsley, spices and salt. Work with a fork. If it doesn’t stick together add 1 egg and about 2 tablespoon of flour.
  • Form walnuts sized balls, coat first with egg and then with the breadcrumbs. Flat them slightly and place them on a dish.
  • Preheat a non sticky pan with about 2 tablespoon oil to medium temperature.
  • Fry the meatball on the first size when golden brown, turn, add 2 tablespoon oil and brown the second size.
  • For the serving suggestion combine all the vegetable in a bowls toss, eventually add some salt (I didn’t). Serve with lemon and olive oil.
  • If you prefer serve this with a fresh salsa.
  • Enjoy!
  • Note: this looks wonderful with some fresh green salad.
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