Easy Tuna Croquetas

Halve the baked potatoes and spoon the flesh into a bowl. Discard the skins and mash the potatoes with a knob of butter and splash of milk. Stir in the tuna, parsley, lemon zest and a little lemon juice, then whisk in the egg yolk (save the white!). Shape into 8 croquetas and dust with plain flour.
Beat the egg white in a separate bowl, and place the panko breadcrumbs on a plate. Dip each floured croqueta into the egg white, then roll in the crumbs to coat. Heat 1 cm of veg oil in a pan, and fry the croquetas in batches for 2 mins, turning regularly, until golden and crisp. Season with sea salt, and serve hot with lemon wedges.

25 mins

4 serving

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