Tuna Pancakes with Zambos Chile Limón

Zambos Chile Limón
30 minutes of preparation


  • For the pancakes:
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon of pepper
  • 2 mashed cooked potatoes
  • ½ cup of Zambos Chile Limón crushed
  • 2 tablespoons of chopped parsley
  • 2 cans of tuna, drained (can be in oil or water)
  • 2 tablespoons chopped onion
  • Flour
  • Vegetable oil


  • In a bowl, beat the eggs with the salt and pepper with a fork or whisk. In another container, mash the potatoes well, adding the salt, pepper, zambos and parsley. Mix everything well and little by little add the beaten eggs. Add the tuna and onion making sure everything is well mixed.
  • Put a little flour in your hands and form pancakes of the size that you consider appropriate. Pass them in flour, covering them well and place them separately in a tray or “Pyrex” type mold. Heat plenty of oil in a pan, and when it is hot, reduce the temperature to medium heat and fry the pancakes side and side until golden brown.
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