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Tuna-Potato Croquettes

http://www.eatingwell.com/recipes/tuna_potato_croquettes.html

From EatingWell:  May/June 1995, EatingWell Serves Two

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.

2 servings | Active Time: 10 minutes | Total Time: 20 minutes

Ingredients

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

Preparation

1. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add tuna, egg, salt, pepper and 1 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.

Nutrition

Per serving : 326 Calories; 17 g Fat; 5 g Sat; 9 g Mono; 131 mg Cholesterol; 17 g Carbohydrates; 27 g Protein; 1 g Fiber; 633 mg Sodium; 490 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 3 lean meat 1/2 fat

Tips & Notes

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.