Mexican Food Journal
Mexican style tuna patties, "croquetas de atun" prepared with chopped onion and cilantro.
- 4 5 oz. cans tuna water packed
- 3 eggs
- 2 cups bread crumbs
- 1/2 cup cilantro finely chopped
- 1/2 cup onion finely chopped
- 1 serrano pepper optional
- 1 tsp. salt
- 1/4 cup cooking oil
Finely chop the onion and cilantro.
Drain the tuna. Press to remove as must liquid as possible.
Put the tuna, onion, cilantro, and salt in a mixing bowl then mix until the ingredients are evenly dispersed.
Place an egg sized scoop of tuna mixture in the palm of your hand and form into a tight patty. Repeat until all of the tuna mixture is used.
Beat the eggs in a mixing bowl then dip each patty in the egg.
After dipping each patty in the egg coat the patty in breadcrumbs.
Place the coated patties on a plate until the are all have been coated.
Fry the patties in 1/2 cup cooking oil over medium-high heat. Turn once when frying. Cook until both sides are golden-brown.