Bouncy Potato, Tuna and Corn Faces
An original kid-friendly recipe: soft baked patties made with mashed potato, tuna, corn, and cheese, decorated like playful little faces. Tender inside, easy to hold, and great for lunch or dinner.
Ingredients
- 400 g potato (pelada and diced small)
- 160 g tuna in water (escurrido)
- 80 g cooked corn kernels (well escurrido)
- 60 g shredded mozzarella cheese (for the mezcla)
- 1 unit egg (lightly beaten)
- 40 g breadcrumbs (more a poco extra si the mezcla está muy húmeda)
- 10 g chives (finely chopped)
- 10 ml olive oil (for engrasar and brush)
- 2 g salt (or to taste)
- 1 g black pepper (optional and muy suave)
- 20 g carrot (cut en tiritas finas for decorar the caritas)
- 15 g black olives (chopped finely for ojos and sonrisas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray or line it with parchment paper. Brush with 1 teaspoon of the olive oil.
- 2
Place the potato in a pot with enough water, bring to a boil, and cook for 10 to 12 minutes until very tender. Drain well.
- 3
Mash the hot potato in a large bowl until smooth. Let it cool for 3 minutes so it does not cook the egg when mixed.
- 4
Add the drained tuna, cooked corn, shredded mozzarella, beaten egg, breadcrumbs, chives, salt, and black pepper to the mashed potato. Mix very well until you get a soft dough that can be shaped. If it feels too wet, add a little more breadcrumbs.
- 5
Divide the mixture into 8 portions and shape into thick child-sized patties. Place them on the prepared tray.
- 6
Decorate each patty like a little face using the carrot strips and black olives, pressing gently so they stick. Brush the tops with the remaining teaspoon of olive oil.
- 7
Bake for 12 to 15 minutes at 200 °C / 400 °F, then carefully flip and bake for 8 to 10 minutes more at the same temperature until firm and lightly golden.
- 8
Let them rest for 3 minutes before serving so they hold their shape better. Serve warm.
Chef tips
For a softer texture, mash the potato very well and fully drain the tuna and corn. If serving younger children, chop the olives into very tiny pieces.
Substitutions
You can swap the mozzarella for Oaxaca cheese or another mild melting cheese. Chives can be replaced with finely chopped parsley. If you do not want to use olives for decoration, use extra carrot instead.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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