Very soft and tasty: tuna and potato burger from the racy heart of provolone, a second course with a unique taste! It is about croquettes based on tuna and boiled potatoes that are prepared in minutes using canned tuna fillets and very few ingredients: a slice of provolone or other cheese that is stringy when cooked. A tasty tuna burger and perfect for cooking tuna in box making it a second dish full of proteins and carbohydrates thanks to the presence of potatoes: you know, canned tuna is very versatile and suitable for many recipes both cooked and raw as salads.
The recipe Of these canned tuna burger it’s very simple: just use del natural tuna or in olive oil well drained, add it to lesse potato with parmesan e parsley chopped. The shape is the typical round one of the burger which can be prepared by hand, first forming balls with the palms and then squeezing them to form a croquette, or using a pastry cutter or the typical burger tool. An excellent alternative to tuna is salmon, both fresh and smoked, so as to prepare amazing salmon and potato burgers.
These tuna and potato burger I’m gluten free and perfect for a regime alimentare gluten free, for both celiac and intolerant. Provola is not necessary, it can be omitted or replaced with other stretched curd cheese lactose-free in case of intolerances.
Now you just have to read the recipe, let me know if you liked it. Until next time, Ivana.
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With these doses you will get about 4 burgers.
Tuna and Potato Burger
300 glesse potato (weight already boiled)
150 gcanned tuna (with olive or natural oil)
20 ggrated Parmesan cheese
They are very simple and quick to prepare.
HOW TO MAKE TUNA AND POTATO HAMBURGERS
Boil the potatoes in boiling salted water or steam them or still al microwave. They should be soft. You can decide not to peel them, if you will use the potato masher to purée them.
When they are soft, mash them and reduce them to a puree. Drain the well tuna whether it is natural or with olive oil.
Chop the tuna and add it to lesse potato, then join the parmesan grated, the parsley chopped, salt. Stir until all the ingredients are combined well.
With the help of a pastry cutter or the shape-burger form the burger of tuna, adding a little mixture, then the provolone and then again the dough.
Seal the edges well so that the filling does not come out. Dip the burgers in breadcrumbs and lay them on parchment paper. Grease them with a little olive oil and proceed to cooking of tuna and potato burgers.
HOW TO COOK TUNA AND POTATO BURGERS
Preheat the oven at 180 ° in static mode, cook the burgers for 20 minutes on the top shelf, turning them halfway through cooking. They must be golden.
Tuna and potato burgers can be preserved both raw and cooked, and then cooked or reheated at the moment.
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