My Small Tuna, Potato Tomatoes Fritters. freeze
My Small Tuna, Potato Tomatoes Fritters. freeze

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my small tuna, potato tomatoes fritters. freeze. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Drain, let the steam evaporate and then press through a potato ricer into a bowl. Rinse the scallions, trim and chop. Finely chop the spring onions and garlic and mix them with the mashed potatoes, tuna (well drained), parsley, egg and breadcrumbs. Refrigerate for at least half an hour so that the patties can firm up.

My Small Tuna, Potato Tomatoes Fritters. freeze is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. My Small Tuna, Potato Tomatoes Fritters. freeze is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have my small tuna, potato tomatoes fritters. freeze using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make My Small Tuna, Potato Tomatoes Fritters. freeze:
  1. Take 1 Tin (112 g) drained Tuna
  2. Take 1 medium Potatoe mashed
  3. Get 2 tbls loose Sweet Corn
  4. Make ready 4 Cherry Tomatoes Chopped
  5. Prepare 1 Egg White
  6. Prepare 1 tbls Flour or Breadcrumbs, crushed plain crackers, or tortilla
  7. Get 1 little flour on the surface

Do this just when you are ready to assemble to prevent the potatoes from getting oxidized. In a mixing bowl, combine the tuna along with potato, onion, garlic, herbs, spices, seasoning, and eggs. Cook the potatoes until tender, drain and mash. Add the tuna, spring onion, lime juice, coriander and stir until combined.

Instructions to make My Small Tuna, Potato Tomatoes Fritters. freeze:
  1. First add the egg white to the mix. Then half the mix with Sweetcorn then the other half without.
  2. Using a tbls scoop out just enough of the mix and roll in the flour then shape them just small ones.
  3. Next add to a non stick frying pan with a little 1 tsp olive oil and cook both sides so they are a golden brown. Then drain on kitchen paper
  4. Add them to a container for Freezing. Take 1 or 2 out for main meal. 1 for under 12 months.
  5. Add to Freezer. Take out 1 or 2 when needed defrost and just warm a little

Cook the potatoes until tender, drain and mash. Add the tuna, spring onion, lime juice, coriander and stir until combined. See recipes for Sesame crusted tuna, grilled veg/mango,lime and coriander sauce too. The trick is to flash-freeze the leftovers for a few hours in the original baking dish, or a smaller one, then prepare it for long-term freezer storage. Don't allow leftover tuna casserole to sit at room temperature for more than two hours.

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