Easy Tuna Croquetas

Charmaine Lu -
  • 2 baking potatoes, cooked until tender
  • 1 x 158g tin of tuna, drained and flaked
  • Chopped parsley
  • 1 lemon, grated zest and juice
  • 1 egg
  • Flour for dusting
  • 60g panko breadcrumbs
  • Veg oil, for frying
  • 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