Wednesday, June 25, 2014

Tuna Potato Croquetts



Potatoes are often packaged in a plastic bag, it is usually better to buy them individually from a bulk display. This allow you to better inspect the potatoes for signs of decay or damage, but many times, the plastic bags are not perforated and cause a buildup of moisture that can negatively affect the potatoes.


Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. They should not be sprouting or have green coloration since this indicates that they may contain the toxic alkaloid solanine that has been found to not only impart an terrible taste, but can also cause a host of different health conditions such as circulatory and respiratory depression, headaches and diarrhea.

Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria. Already cleaned potatoes are also more expensive, and since you still need to wash potatoes before cooking, you will be paying an unnecessary additional cost.

New potatoes are harvested before they are fully mature; they are much more susceptible to damage. So be on the lookout for any damage.

The ideal way to store potatoes is in a dark, dry place. Room temperature, will cause the potatoes to sprout and dehydrate prematurely. Potatoes should not be stored in the refrigerator, as their starch content will turn to sugar giving them an undesirable taste. Do not store potatoes near onions, as the gases that they each emit will cause the degradation of one another.

Cooked potatoes will keep fresh in the refrigerator for several days. Potatoes do not freeze well.
Research Source: WH Foods
 

Try this delicious easy to follow Tuna Potato Croquettes.

Tuna Potato Croquettes
Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:
1 large potato, peeled and cooked
1 (5oz.) can tuna, drained and flaked
salt and pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 egg, beaten
1 tablespoon butter, melted
2 tablespoons vegetable oil

Directions:
Place cooked potato in a small bowl. Add remaining ingredients except oil. Stir well.

In a skillet, heat oil over medium heat. Form mixture into oblong shape or small patties, cook until gold brown, about 8 minutes, turning once. Enjoy!




 

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