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 for a variation.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1995

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Recipe Summary test

total:
20 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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 Facts

Per Serving:
300 calories; protein 21.2g; carbohydrates 17g; dietary fiber 1.9g; sugars 0.3g; fat 17g; saturated fat 2.5g; cholesterol 123.6mg; vitamin a iu 184.3IU; vitamin c 3.9mg; folate 24.5mcg; calcium 39.2mg; iron 2.2mg; magnesium 39.2mg; potassium 478.9mg; sodium 545.1mg; thiamin 0.1mg.
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