Rolls stuffed with tuna and cheese: a practical recipe for snacking in a group

Learn this practice and fast prescription tuna and cheese rolls Yo Madre’s Recipes It will help you get out of the routine. Follow Rocío Oyanguren’s tips and enjoy.

Here the steps:

Ingredients

• A can of tuna
• 3 sandy potatoes
• ½ onion diced
• Egg
• 50 grams of mozzarella cheese
• A cup of breadcrumbs
• ½ teaspoon pepper
• ¼ cup of wheat flour
• Vegetable oil
• Salt to taste

Preparation

Boil the potatoes; then, peel them and pass them through a presser. If you don’t have one, use a fork, but mash the potato when it’s hot. Place the potato in a container and mix with the tuna -removing the water or oil it contains-, the egg, the pepper, the chopped onion, the flour and salt to taste. I recommend you add the flour little by little, integrating everything correctly. The idea is that this mixture is compact and manageable enough for you to assemble your rolls. Take a portion of the mixture and try to give it the shape of a pot first, so that you can place a little mozzarella cheese in the middle. Make sure it is properly covered. You can help with the assembly with a little more flour on your hands so that it does not stick. Pass your rolls through the beaten egg, and then, very carefully, through the breadcrumbs, so that they are ready to fry in hot oil, but over low heat so that they do not burn. It should only brown because practically everything is cooked.

*For more practical and economical recipes, you can go to the YouTube channel Yo Madre’s Recipes.