Polpettine Di Tonno – Tastiest Tuna Balls Ever
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans tuna, well expressed
- 1 large potato (s), cooked and mashed
- 1 egg (s)
- 2 tablespoon, heaped breadcrumbs
- 3 tablespoon, heaped tartar sauce
- 1 onion (s), finely grated
- lots parsley, chopped
- Salt and pepper
- Broth powder (homemade)
- 1 squirt lemon juice
- 1 tablespoon, heaped quark, optional
Also:
- breadcrumbs for rolling
Print Recipe
Pin Recipe Instructions
- Make a homogeneous mass from all the ingredients and season with salt, pepper and, if necessary, some broth powder (homemade if you like!).
- Shape the mixture into small balls and roll them in the breadcrumbs. Heat a sufficiently large pan and fry the balls in a little oil or vegetable cream over medium heat until golden brown on all sides.
- In any case, a delicious dip and salad of your choice goes well with it.
- Tip: If the mixture still looks a bit too soft, just add some breadcrumbs. But be careful: not too much, otherwise the whole thing will become a dry affair! So it`s best to always approach it by teaspoon. The same applies to the contrary case: if the mass is a little too firm, add some tartar sauce with caution.
- Variation: If you want, you can add some Parmesan to the mass. Black olives and / or capers cut into small pieces should also go well (although I haven`t tried that myself yet).
- The Polpettine are both hot and cold every time a hit on every buffet and I`ve had to pass on the recipe countless times
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