Polpette di tonno

Ingredienti

• 1x canned solid tuna
• 1/2 cup mashed potato (about 1 medium potato)
• 2 tspn butter
• 3 tbsp light olive oil or vegetable oil
• 1 small onion (diced)
• 2-3 green chillies (finely chopped)
• 1 clove garlic (minced)
• 1 tspn fresh thyme leaves
• 2 tbsp cake wheat flour
• 1 egg (beaten)
• 1/2 cup panko bread crumbs
• salt
• pepper

Preparazione

1. 1

   Peel the potato, cut into cubes and boil until soft. Mash with 2 teaspoons butter and set aside

2. 2

   Heat 1 tablespoon oil and add the onion. Fry until translucent. Add the garlic, thyme and chili and fry for a minute

3. 3

   Allow the onion mixture to cool a little

4. 4

   Open the can of tuna and drain the liquid, crumble with a fork

5. 5

   Place the mashed potato and onion mixture in a bowl and mix well. Add the tuna and season with salt and pepper

6. 6

   Divide the mixture into 6 equal sized portions or larger if you prefer. Roll them into balls and flatten them on your palm

7. 7

   Dip the tuna fishcakes in some flour, then the egg and roll them in the breadcrumbs

8. 8

   You can refrigerate them for 30 minutes or fry them immediately

9. 9

   Heat 2 tablespoon oil in a pan, on medium heat, and fry the fishcakes until golden brown. About 2 minutes on each side

10. 10

    You can also fry them for a minute and them finish cooking them in the oven for 10 minutes at 180 degrees Celsius