TUNA CROQUETTES

These babies are amazing – Just Saying!

I make these when I have lots of left over mash potato from dinner the night before.  You can add whatever herbs and spices you love to these or you could just make plain cheese and mash ones.  DELICIOUS.

PS – THEY FREEZE SO WELL TOO

INGREDIENTS

2 cups left over mashed potato

1 large tin of tuna in oil or springwater, drained

1/2 bunch of each (parsley, dill, coriander)

1/2 teaspoon cayenne pepper

1 egg, lightly beaten

1/2 teaspoon pepper

1/2 shallot, finely diced

COATING

1 extra egg for coating

panko breadcrumbs for coating

1 teaspoon all purpose seasoning

1 teaspoon paprika

STEP ONE

Line a baking tray with baking paper and place aside.

STEP TWO

Place all the ingredients into a large bowl.  Mix together really well.  Scoop 1/3 cup measure of mixture and shape into either a round or cylinder shape.  Place onto the baking tray.  Should make around 12 patties.

STEP THREE

Place the patties into the fridge for at least and hour to firm up.  If you want to freeze them for another time this is the step you need to place them into an airtight container and freeze.

STEP FOUR

Take out 2 large bowls one for the beaten egg and the other for bread crumbs and seasonings.  Lay another tray out with baking paper to place the coated patties on.

STEP FIVE

Roll the patties in the egg mixture, then toss in the panko mixture and place onto the lined tray.  Continue with all the patties until all covered.

STEP SIX

Heat a large saucepan on a medium high heat.  Add in 1/3 cup of grape seed oil, enough to just cover the base of the pan.  Cook on all sides until brown and really crispy.

Lay onto a paper towel to drain.  Eat with a really good green salad and some chipotle aioli.

 

 

 

 

 

 

 

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