Peruvian Tuna Pancakes (Torrejas de Atún) are crispy on the outside while light and fluffy on the inside. They're the perfect when you're short on time yet want a delicious, no-fuss meal.
3 - 4 tablespoonsVegetable or neutral oil for frying
Instructions
I recommend you turn on your range hood fan to get the circulation going.
In a large bowl, whip the egg whites until soft peaks form.
Add the flaked tuna, diced onion, yolks, parsley, spices and flour and mix with a spatula until combined.
Heat the oil in a skillet - preferably cast iron - over medium high heat. Scoop out four pancakes - about ½ cup or so each onto skillet. Fry for about 3 minutes until golden brown then flip. Continue to cook for another 2 - 3 minutes until underside is golden brown. Repeat for remaining batter.