Tuna Pancakes with Zambos Chile Limón
Tuna Pancakes with Zambos Chile Limón
Crispy fish fingers coated with crunchy Zambos Ceviche crumbs and fresh citrus flavors. A tasty, golden dish ideal for sharing and pairing with your favorite sauce.
Ingredients
- 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
Preparation
- 1.
In a bowl, beat the eggs with the salt and pepper with a fork or whisk.
- 2.
In another container, mash the potatoes well, adding the salt, pepper, zambos and parsley.
- 3.
Mix everything well and little by little add the beaten eggs.
- 4.
Add the tuna and onion making sure everything is well mixed.
- 5.
Put a little flour in your hands and form pancakes of the size that you consider appropriate.
- 6.
Pass them in flour, covering them well and place them separately in a tray or “Pyrex” type mold.
- 7.
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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