- October 2017
- Serves 4 (makes 8 - 10)
- Hands-on time 25 min
These crispy tuna croquettes are a great way of using up leftover mashed potato. Ready in less than 30 mins, they’re perfect for any night of the week.
- 11.6g (1.9g saturated)
- 35g (1.9g sugars)
- 2 baking potatoes
- 158g tin of drained and flaked tuna
- A handful of chopped fresh parsley, chopped
- Grated zest and juice of 1 lemon
- 1 free-range egg
- Plain flour, for dusting the croquettes
- 60g panko breadcrumbs
- Vegetable oil
- Prick the potatoes all over with a fork and microwave on high for 10-12 minutes until tender. Once cool, halve the potatoes and spoon the flesh into a bowl, discarding the skins. (Or use 400g leftover mash.)
- Mash the potato with a knob of butter/splash of milk, then stir in a the tinned tuna, fresh parsley, the grated zest and a little juice of the lemon and the egg yolk (save the white). Shape into 8-10 croquettes, then dust in a little plain flour. Beat the egg white in a bowl and put the panko breadcrumbs in a separate bowl. Dip each croquette in the egg, then coat in crumbs.
- Heat 1cm vegetable oil in a sauté pan. In batches, fry the croquettes, turning, for 2 minutes until golden and crisp. Serve with lemon wedges.
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