Tuna croquettes

Tuna croquettes
  • Serves icon Serves 4 (makes 8 - 10)
  • Time icon 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.

Nutrition: per serving

Calories
306kcals
Fat
11.6g (1.9g saturated)
Protein
13.8g
Carbohydrates

35g (1.9g sugars)
Fibre
2.9g
Salt
0.4g
Calories
306kcals
Fat
11.6g (1.9g saturated)
Protein
13.8g
Carbohydrates

35g (1.9g sugars)
Fibre
2.9g
Salt
0.4g

Ingredients

  • 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

Method

  1. 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.)
  2. 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.
  3. 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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