Crispy Potato Tuna Puffs



Ingredient Amount
1 can Tuna
3 Yellow Flesh Potatoes mashed
1tbsp / 15 ml Butter
1/8 cup / 25 ml Milk
1 cup / 250 ml Corn Flake Crumbs crushed
1 Egg
to taste Salt and Pepper


Boil the potatoes until skin breaks, mash and combine with: butter, milk and drained can of tuna. Let cool and form into egg shaped balls. Add salt and pepper to corn flake crumbs. Whip the egg and dip the balls before coating them with the corn flake mixture. Pan fry the balls in oil, rotating them until all sides are crispy. If preferred bake at 400 degrees for 12 minutes. Serve with rice and green salad with mayonnaise. Great for getting kids to eat something healthy and fun. Feel free to be creative with the shapes.
This potato recipe is brought to you courtesy of Laura Graciela Duron Fitz, Ontario.