Tuna-Potato Croquettes

Tuna-Potato Croquettes

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From: EatingWell Magazine, May/June 1995

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.

Ingredients 2 servings

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  • 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

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  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.
  • 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.

Nutrition information

  • Per serving: 300 calories; 17 g fat(2 g sat); 2 g fiber; 17 g carbohydrates; 21 g protein; 25 mcg folate; 124 mg cholesterol; 0 g sugars; 184 IU vitamin A; 4 mg vitamin C; 39 mg calcium; 2 mg iron; 545 mg sodium; 479 mg potassium
  • Carbohydrate Servings: 1

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