Fried potato dumplings with sardines and tuna

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  • 750 g of potato, butter and some milk
  • 1 can of Delamaris Sardines in vegetable oil 115g
  • 2 spoons of flour
  • salt
  • pepper
  • 1 white of an egg, bred crumbs, frying oil, a few leafs of green salad, spoon of parsley, 1 lemon


Cook peeled potatoes in a smaller amount of water. Remove from water, mash, add a little butter and some milk to make a little denser mash. Strain oil from the can and remove the bones from sardines. Mash them with fork, sprinkle with lemon juice and add them to the mashed potatoes. Add salt and pepper, mix well and let the mixture rest for a while.

Whisk the white of the egg (but not too much). Make the potato dough into the dumplings, dip in the white, roll in the crumbs and fry. Put the dumplings on the salad leafs and garnish with parsley and slices of lemon.