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- 850 g of peeled chopped potato
- 2 tablespoons of milk
- 1 tablespoon of oil
- 1 chopped onion
- 2 garlic cloves, minced
- 1 teaspoon of sweet paprika
- 1/4 teaspoon chili flakes
- 425 g canned tuna, drained
- 2 beaten eggs
- 3/4 cup fresh breadcrumbs
- 2 tablespoons of parsley
Boil the potatoes until soft and drain the water.
Add milk and crush well.
Heat the oil and fry the onion and garlic until smooth.
Add the paprika and chili flakes and cook for 1 minute.
Add the onion mixture to the tuna and parsley.
Mix the tuna mixture with mashed potatoes.
Season with pepper and salt.
Form ¼ cup servings of the sausage-shaped tuna mixture and dip into beaten egg and roll into breadcrumbs to coat.
Fry the rolls in small batches for 3 to 4 minutes, turning gently until golden.
Drain on a paper towel before serving.
When I make them, I set them aside until I have made 6 before I put them in the pan. Placing them one at a time is a mess since you can't see them while doing others. I discovered it from experience! You can substitute bread crumbs with crushed Jatz cookies for a change.