Potato Cakes with Tuna Filling Batata Charp
Transform your weeknight dinners with these irresistible Potato Cakes with Tuna Filling, also known as Batata Charp. This mouthwatering recipe combines fluffy mashed potato dough with a savory filling of spiced tuna, sautéed onions, fragrant garlic, and a burst of fresh parsley. Each cake is delicately coated in breadcrumbs for the ultimate golden-brown crispiness, making every bite a perfect balance of creamy and crunchy. These versatile potato cakes are ideal as an appetizer, light meal, or party snack and pair beautifully with a tangy dipping sauce or a crisp side salad. With simple pantry staples like canned tuna, potatoes, and spices, this recipe is a flavorful and budget-friendly way to elevate your seafood game. Whether you're seeking comfort food or something unique, these tuna-stuffed potato cakes won't disappoint! Perfect for sharing, yet so good you'll want them all to yourself.
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Recipe Information
Ingredients
- 4 large Potatoes
- 1 can (5-6 oz) Canned tuna (in water or oil, drained)
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Parsley
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1.5 teaspoons, divided Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup All-purpose flour
- 1 cup Breadcrumbs
- 2 large Eggs
- 0.5 cup, for frying Vegetable oil
Instructions
Peel and boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash them until smooth. Allow them to cool enough to handle.
While the potatoes cool, prepare the tuna filling. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes.
Add the minced garlic, drained tuna, cumin, paprika, 0.5 teaspoon of salt, and black pepper to the skillet. Stir and cook for 2-3 minutes. Remove from heat and mix in the chopped parsley. Set aside to cool.
Season the mashed potatoes with 1 teaspoon of salt and mix in the flour. Knead the mixture gently until it forms a pliable dough.
Take a small handful of the potato dough (about 3 tablespoons) and flatten it into a disc. Place 1-2 teaspoons of the tuna filling in the center and fold the edges of the potato over the filling. Shape it into a round cake, ensuring the filling is completely enclosed. Repeat with the remaining dough and filling.
Set up a breading station: beat the eggs in one shallow bowl and place the breadcrumbs in another. Dip each potato cake into the beaten eggs, then coat it in breadcrumbs. Place the coated cakes on a plate.
Heat the remaining vegetable oil in a skillet over medium heat. Fry the potato cakes in batches, 2-3 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate.
Serve warm with your choice of dipping sauce or a fresh salad on the side.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 794 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
