We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    66
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    138
  • Email
    0

Potato and Tuna Pancakes

  • Prep 10 min
  • Total 1 hr 5 min
  • Ingredients 18
  • Servings 16
  • Facebook
    66
  • Pinterest
    0
  • Save
    69
  • WhatsApp
  • Print
    138
  • Email
    0

Ingredients

For the pancakes:

2
cups water
3
tablespoons butter
1
package Betty Crocker™ roasted garlic mashed potatoes
1/2
cup milk
2
cans tuna in water, drained
3
scallions, washed and finely chopped
3/4
cup bread crumbs
1/2
cup flour + 3 tablespoons
1
egg
Pepper to taste
Oil for frying

For the sauce:

2
Roma tomatoes, washed and finely chopped
1/2
cup red onion, finely chopped
1
red pepper, washed, seeded and finely chopped
1
jalapeño pepper, washed, seeded and finely chopped
10-12 sprigs cilantro, washed and finely chopped
4
tablespoons lemon juice
Salt to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
182.5
% Daily Value
Total Fat
14.0g
22%
Saturated Fat
2.5g
13%
Cholesterol
25.5mg
8%
Sodium
244.9mg
10%
Total Carbohydrate
8.7g
3%
Dietary Fiber
0.8g
3%
Sugars
1.6g
Protein
6.0g
% Daily Value*:
Vitamin C
23.80%
24%
Calcium
3.10%
3%
Iron
4.60%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

I recommend wetting your hands in between pancakes to manage them easier, but be careful with the oil.

You can fry 3-4 pancakes at a time depending on the size of your pan.

Directions

  • 1 For the pancakes:
  • 2 Heat the water with the butter. Lower the heat when it simmers and add the contents of the Betty Crocker™ box and 1/2 cup of milk. Stir until all the ingredients are well combined. Let cool for 5 minutes.
  • 3 Mix the tuna, scallions, bread crumbs, 3 tablespoons of flour, the egg and pepper to taste.
  • 4 Pour the remaining 1/2 cup of flour onto a plate. Set aside.
  • 5 Once the mashed potatoes have cooled, add the tuna mixture and stir well.
  • 6 Heat the oil in a large pan. Wet your hands and create small pancakes from the potato mixture with your hands that are about 5 inches in diameter and 1/4 inch thick. Flour on both sides and carefully add to the hot oil. Repeat until the pan is full.
  • 7 Flip carefully once browned to cook on both sides. Each pancake takes about a minute on each side to cook.
  • 8 Line a dish with paper towels and place it next to the stove, add the pancakes as they cook to absorb excess oil.
  • 9 For the sauce:
  • 10 Mix the tomato, onion, pepper, jalapeño, cilantro and lemon juice. Add salt to taste and serve on the pancakes.

Today I want to show you one of my favorite recipes. It’s versatile and can be enjoyed at any time of year. I love preparing this recipe during Easter or any other celebration because it’s easy to prepare and doesn’t require much time in the kitchen. I hope you like it!

Rate and Comment

Silvia Martinez Silvia Martinez
September 24, 2015

Today I want to show you one of my favorite recipes. It’s versatile and can be enjoyed at any time of year. I love preparing this recipe during Easter or any other celebration because it’s easy to prepare and doesn’t require much time in the kitchen. I hope you like it!