80 g or ½ cup of oatmeal
3 sprigs of parsley
3 chopped jalapeño
2 cans of tuna of 5 oz.
4 medium potatoes, peeled and boiled
Salt and black pepper
Put the oats in a blender and grind for a few seconds. They should not remain completely powdered, try to keep also some whole flakes.
In a large bowl mash the potatoes, add the egg and mix and then add the tuna, parsley, jalapeños and half of the oats. Mix well as you season to taste with salt and pepper. If you want, add more jalapeños or cilantro.
In a plate put the remaining oats. Heat a few tablespoons of oil in a big skillet over medium-high heat.
Form the croquettes by hand, about 5-6 cm. in diameter and one high, pass them over the oats and you begin to fry until golden brown on both sides. Is not necessary that the oil covers the entire croquette, is just to prevent sticking. Don't add new oil until the one in the pan is not consumed.
Place on a plate with a paper to absorb any excess oil.