I know I've said this before, but I just love Albert's usual saying, that his delicious recipes "fill your body with so much goodness." What a great turn of phrase!
Hi, from UK, love your recipes and enthusiasm for your cuisine. Reminds me of my holidays in Spain, have you any books out? If not you should write one !!! I'd buy it 👍 keep up your great work...
@@SpainonaFork Hi. Bit of feedback for you...I did them! And they were delicious. My son got the recipe, and he's going to have a go too. Love back from a wet and rainy England!🌧️☹️
Good morning, another delicious and nourishing recipe from your Spanish kitchen. It is always most enjoyable to watch your videos, the food is easy to prepare and great for any occasion. Always so fresh, thank you for sharing. Many blessings. Kind regards.
I really want to try this with sardines and maybe almond flour or pork rinds and just eliminate the salt because I'm keto, but I love your channel and your teaching technique. We love salmon patties, and I never thought to use tuna or sardines. These look yummy!
This looks delicious! I am going to make it for dinner tonight! Thanks for a great idea and keep up with the super work. I love your channel, your recipes, your soothing voice and presentation. You are a pro. ❤
I was just telling my husband about my ex mother in law's salmon patties and tuna patties and how she would serve them with these peas that were in a white sauce. Will definitely try this recipe with tuna and then with salmon. I think these would be good with a crema sauce that is 2 oz sour cream, juice of 1 lemon, 2 tsp water, 2 dill sprigs and salt and pepper to taste. I added more lemon juice to sub the water and added a little lemon zest. I now make a batch of it and add it to almost anything i would use sour cream or mayonnaise in. 😋
Hi Albert @ Spain On A Fork You Are Looking So Professional And With A Very Smart Apron @ Spain On A Fork This Recipe Is Deeeeelicious 👍👍🐟🐟👍👍Thank You So Much For Sharing Your Beautiful Recipe And Video Tuna Fritters @ Spain On A Fork 👍👍🐟🐟👍👍❤️❤️
@@SpainonaFork Hi Albert @ Spain On A Fork Thank You So Much For Your Beautiful Message And Comment :) Much Love Too Thank You Too :) @ Spain In A Fork 👍👍🎥🎥📷📷📸📸👍👍❤️❤️
Looks great! I love American-style tuna fish sandwiches and tuna casseroles, though this would be another great way to eat such a versatile fish! I'm assuming you can also use cooked cod and/or salmon, as well as any other "meaty" fish, right? Thanks for the post!
Those look fantastic. I have been a Tuna love my whole life. This is a recipe I have never seen done before. I am looking forward to making them. Jeff❤
@@SpainonaFork That's great. I am going to try and make these before the weekend and will let you know how I like them using Almond instead of all-purpose.
Albert: Delicious... really delicious! I always have plenty of tuna in olive oil on hand. I can make these. Hey... flour with NO baking? I'm there! Thanks again. (Fan from San Francisco, California.) *!!~
Very nice recipe. I think in addition to the onions, one could add green peas, canned corn, maybe some finely cubed green an/or red pepper - they all should be relatively dry. Maybe a bis of lemon zest, too. And I definitely would use finely chopped, fresh coriander/cilantro instead of the dull parsley, both in the batter and as decoration. I also wonder if instead of tuna in oil, one could also use tuna in brine (without the brine,oc)? I know you always recommend to re-use the oil, but otoh most oil used for canned tuna is not of high quality and often has too many omega-6. Re. the aioli, instead of adding readymade mayonaise, put in an eggyolk, a tsp of dijon mustard and a half cup or a bit more of a kind of oil which has a light taste, e.g. sunflower oil instrad of olive oil. Making your own mayo (and thereby also your own aioli) is super simple and the ressult is much tastier than readymade mayo. Experiment with a bit more or less lemon juice.
Not a fan of tuna. Think I will try this using cod or salmon, two of my favorite fish. In Baltimore, Maryland, we have something that was originally served in bars called “coddies”. In place of flour, you use mashed potatoes plus minced onion, egg, salt, pepper and steamed or poached cod. Some people also used dried cod. They were served on crackers with a dab of mustard. My mother fixed them for dinner on Fridays during Lent. Back then, you could get cod in cans like tuna, but I haven’t seen them in years.
Where do I find your name? I think a commenter referred to you as Albert? I would appreciate it if you would make it easier to find your name so I can address you personally in my very complimentary comments! Thanks for sharing your wonderful recipes! I love that you have peasant food- it is the peasants who created the world’s very best foods! Not the fancy uppercrust chefs of the world.
