John Myers
Ingredients for 4 servings:
- 2 cans of tuna, well drained
- 1 large potato(s), boiled and mashed
- 1 egg(s)
- 2 tbsp, heaped breadcrumbs
- 3 tbsp, heaped remoulade
- 1 onion(s), finely grated
- lots of parsley, chopped
- e.g. salt and pepper
- e.g. stock powder (preferably homemade)
- 1 dashes lemon juice
- 1 tbsp, heaped quark, optional
- n. B. Breadcrumbs for rolling
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Easy recipe from the legendary Piazza Matteotti, Parma (RE).
Combine all ingredients in a smooth mixture and season with salt, pepper, and a little bouillon powder (homemade, if desired). Form the mixture into small balls and roll them in breadcrumbs. Heat a sufficiently large pan and fry the balls in a little oil or vegetable cream over medium heat until golden brown on all sides. A delicious dip and salad of your choice go well with this. Tip: If the mixture seems a little too soft, simply add some breadcrumbs. But be careful: not too much, or the whole thing will become dry! So it’s best to add more by the teaspoon. The same applies to the opposite case: if the mixture is a little too firm, carefully add a little more remoulade. Variation: If you like, you can add some Parmesan cheese to the mixture. Finely chopped black olives and/or capers are also said to work well (although I haven’t tried this myself yet). The Polpettine are always a hit on every buffet, both hot and cold, and I have had to pass on the recipe countless times
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