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Potato and Tuna Pancakes

potato and tuna pancakes Entree
Potato and Tuna Pancakes
  • Prep 10 min
  • Total 1 hr 5 min
  • Ingredients 18
  • Servings 16

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! MORE + LESS -

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

Directions

Hide Images
  • 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.

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

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!

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