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Potato and Tuna Pancakes

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  • Prep 10 min
  • Total 1 hr 5 min
  • Ingredients 18
  • Servings 16
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Today I want to show you one of my favorite recipes. It’s versatile and can be enjoyed at any time of year. I love preparing this recipe during Easter or any other celebration because it’s easy to prepare and doesn’t require much time in the kitchen. I hope you like it!
by Silvia Martinez
Updated Sep 24, 2015
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Ingredients

For the pancakes:

  • 2 cups water
  • 3 tablespoons butter
  • 1 package Betty Crocker™ roasted garlic mashed potatoes
  • 1/2 cup milk
  • 2 cans tuna in water, drained
  • 3 scallions, washed and finely chopped
  • 3/4 cup bread crumbs
  • 1/2 cup flour + 3 tablespoons
  • 1 egg
  • Pepper to taste
  • Oil for frying

For the sauce:

  • 2 Roma tomatoes, washed and finely chopped
  • 1/2 cup red onion, finely chopped
  • 1 red pepper, washed, seeded and finely chopped
  • 1 jalapeño pepper, washed, seeded and finely chopped
  • 10-12 sprigs cilantro, washed and finely chopped
  • 4 tablespoons lemon juice
  • Salt to taste

Directions

  •  
    1
    For the pancakes:
  •  
    2
    Heat the water with the butter. Lower the heat when it simmers and add the contents of the Betty Crocker™ box and 1/2 cup of milk. Stir until all the ingredients are well combined. Let cool for 5 minutes.
  •  
    3
    Mix the tuna, scallions, bread crumbs, 3 tablespoons of flour, the egg and pepper to taste.
  •  
    4
    Pour the remaining 1/2 cup of flour onto a plate. Set aside.
  •  
    5
    Once the mashed potatoes have cooled, add the tuna mixture and stir well.
  •  
    6
    Heat the oil in a large pan. Wet your hands and create small pancakes from the potato mixture with your hands that are about 5 inches in diameter and 1/4 inch thick. Flour on both sides and carefully add to the hot oil. Repeat until the pan is full.
  •  
    7
    Flip carefully once browned to cook on both sides. Each pancake takes about a minute on each side to cook.
  •  
    8
    Line a dish with paper towels and place it next to the stove, add the pancakes as they cook to absorb excess oil.
  •  
    9
    For the sauce:
  •  
    10
    Mix the tomato, onion, pepper, jalapeño, cilantro and lemon juice. Add salt to taste and serve on the pancakes.

Expert Tips

  • tip 1
    I recommend wetting your hands in between pancakes to manage them easier, but be careful with the oil.
  • tip 2
    You can fry 3-4 pancakes at a time depending on the size of your pan.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Today I want to show you one of my favorite recipes. It’s versatile and can be enjoyed at any time of year. I love preparing this recipe during Easter or any other celebration because it’s easy to prepare and doesn’t require much time in the kitchen. I hope you like it!
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