Summary

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

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Instructions

1. Make a homogeneous mass from all the ingredients and season with salt, pepper and, if necessary, some broth powder (homemade if you like!).
2. 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.
3. In any case, a delicious dip and salad of your choice goes well with it.
4. 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.
5. 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).
6. 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