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How to Make Flan
Peruvian Arroz con Pollo
tablespoons butter or margarine
tablespoons finely chopped onion
cloves garlic, finely chopped
cups Betty Crocker™ Potato Buds™ mashed potatoes (dry)
cups warm milk
pouch (6.4 oz) tuna in water, flaked
tablespoon chopped fresh parsley
cup vegetable oil
cup Progresso™ plain bread crumbs
In 1-quart saucepan, melt butter over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring constantly, until tender.
In medium bowl, stir dry potatoes, onion mixture and warm milk until well mixed. Stir in tuna, salt and parsley.
In 10-inch skillet, heat oil over medium-high heat. Roll 1 tablespoon potato mixture at a time into patties or oval shapes; roll each in bread crumbs. Cook in oil 2 minutes on each side or until light brown. Drain on paper towels. Serve warm.
For thicker breading, dip breaded croquettes into milk and then roll in the bread crumbs again.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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