Tuna-Stuffed Potato Fritters

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Tuna-Stuffed Potato Fritters

These Tuna-Stuffed Potato Fritters elevate humble spuds and pantry tuna into a satisfying, protein-packed snack or light meal. Creamy mashed potatoes are seasoned, formed into patties around a savory tuna-onion filling, then pan-fried until golden and crisp. Each bite delivers fluffy potato, tender tuna mixture, and a delicate crust that makes them irresistible. Perfect for brunch, weeknight dinners, or party hors d’oeuvres, they’re budget-friendly, family-approved, and ready in under an hour. In this comprehensive guide, you’ll find everything you need—from cooking times and precise ingredients to step-by-step directions, nutrition facts, origins, tips, variations, and a ten-question FAQ to ensure success.

Cooking Time

Preparation: 15 minutes
Boiling Potatoes: 15 minutes
Filling & Dough Assembly: 15 minutes
Shaping & Resting: 5 minutes
Pan-Frying: 20 minutes
Total Active Time: 55 minutes
Total Passive Time: 15 minutes

Ingredients

  • 5 medium potatoes (≈800 g), peeled and cubed

  • Cold water, for boiling

  • 1 can (≈150 g drained) canned tuna in oil or water, drained

  • 1 small onion, finely diced

  • 1 medium carrot, grated

  • 1 bunch spring onions (about 4 stalks), thinly sliced

  • 150 g hard cheese (e.g., cheddar or mozzarella), grated

  • 4 tbsp (≈30 g) all-purpose flour, plus extra for dusting

  • 1 large egg, beaten

  • Vegetable oil or sunflower oil, for frying

  • Salt and freshly ground black pepper, to taste

Step-by-Step Cooking Directions

  1. Boil the Potatoes: Place potato cubes in a large pot, cover with cold water, and season with a pinch of salt. Bring to a boil and cook 15 minutes until fork-tender. Drain thoroughly and return to the pot.

  2. Mash the Potatoes: While still hot, mash the potatoes until smooth. Season with salt and pepper. Set aside to cool slightly.

  3. Prepare the Filling: In a bowl, combine drained tuna, diced onion, grated carrot, and sliced spring onions. Season lightly with salt and pepper and stir to mix.

  4. Season & Enrich the Mash: Stir the grated cheese into the cooled mashed potatoes. Add the beaten egg and 4 tablespoons flour, mixing until a soft dough forms. The mixture should hold together when pressed; add a bit more flour if too wet.

  5. Shape Fritters: Lightly oil your hands to prevent sticking. Take a golf-ball–sized portion of potato dough, flatten it in your palm, place 1–2 tablespoons of tuna filling in the center, then fold the edges up and seal to encase the filling. Gently flatten into a 1–1.5 cm–thick patty. Repeat with remaining dough and filling.

  6. Dust and Rest: Place formed fritters on a tray and dust lightly with flour. Let rest 5 minutes to set their shape.

  7. Pan-Fry Until Golden: Heat about 3 mm of oil in a large skillet over medium heat. Fry fritters in batches, 4–5 minutes per side, turning once, until golden brown and crisp. Drain on paper towels. Serve hot.

Nutritional Information

(Per fritter; makes 12 fritters)

  • Calories: 150 kcal

  • Protein: 7 g

  • Total Fat: 6 g

    • Saturated Fat: 2 g

  • Carbohydrates: 17 g

    • Sugars: 1 g

    • Fiber: 2 g

  • Cholesterol: 35 mg

  • Sodium: 230 mg

The Origins and Popularity of the Recipe

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