TUNA POTATO CROQUETTES
EatingWell Serves Two by Jim Romanoff
Simple, quick and comforting, these golden cakes go well with a spoonful of reduced-fat sour cream and a sprinkle of chopped fresh chives. Try mixing in a bit of chopped dill, capers or lemon zest for a variation.
Makes 2 Servings.
Total: 20 minutes
Ingredients
• 1 1/2 cups frozen shredded hash brown potatoes, thawed
• 1 6-ounce can chunk light tuna in water, drained and flaked
• 1 egg, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 3 teaspoons extra-virgin olive oil, divided
Directions
1. Partially mash potatoes in a bowl with a fork until they begin to hold together. Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine. Shape into four 1/2-inch-thick patties.
2. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes. Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.
Per Serving: 326 calories; 17 g fat (5 g sat, 9 g mono); 131 mg cholesterol; 17 g carbohydrate; 27 g protein; 1 g fiber; 633 mg sodium; 490 mg potassium.
Nutrition Bonus: Selenium (108% daily value), Iron (15%dv).
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