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Tuna-potato cookies
Tuna potato cookies with capers and parsley; perfect appetizer.
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Ingredients
Directions
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Peel the potatoes. Cut them into pieces and cook until done in 20 min. Drain, crush with the puree mash and let cool slightly.
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Slice the sun-dried tomatoes and let the tuna drain. Slice the parsley.
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Mix the potatoes with the tomato, tuna, parsley, capers, eggs, oil and pepper and salt.
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Form with moist hands 8 biscuits of 6 cm diameter and 1.5 cm thick.
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Beat the last egg in a deep plate. Put the breadcrumbs in another deep plate. Take the cookies successively through the egg and the breadcrumbs.
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Heat the oil in a frying pan and fry the biscuits in approx. 6 minutes until golden brown. Turn halfway. Drain on kitchen paper.
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Serve hot or cold. Yummy! .
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Nutrition
255Calories
Sodium12% DV290mg
Fat23% DV15g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
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