Name: Tuna Croquettes with Salad
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: British
Ingredients: 2 x 160g tins tuna in spring water, drained; 500g potatoes, peeled and cubed; 4 spring onions, finely sliced; 2 tsp garlic granules; 1 tsp dried parsley; 1 tbsp lemon juice (or malt vinegar); 1 egg, beaten; 100g breadcrumbs; 3–4 tbsp oil for frying; Salt & pepper; To serve: salad leaves, cherry tomatoes, cucumber

Ingredients

Serves 4 people

2 x 160g tins tuna in spring water, drained
500g potatoes, peeled and cubed
4 spring onions, finely sliced
2 tsp garlic granules
1 tsp dried parsley
1 tbsp lemon juice (or malt vinegar)
1 egg, beaten
100g breadcrumbs
3–4 tbsp oil for frying
Salt & pepper
To serve: salad leaves, cherry tomatoes, cucumber

Method

Boil the potatoes until soft, drain and mash. Leave to cool slightly.

Mix the mashed potato with the tuna, spring onions, garlic granules, dried parsley, lemon juice, salt and pepper.

Shape into 8–12 croquettes. Chill in the fridge for at least 30 minutes (this helps them hold together).

Dip each croquette in the beaten egg then the breadcrumbs.

Heat the oil in a large frying pan over medium heat. Fry the croquettes in batches for 3–4 minutes per side until golden and crisp. Drain on kitchen paper.

Serve with a simple salad.

Tips & Notes

Make ahead and chill — handy for prepping earlier in the day.
A proper homemade fakeaway feel using cheap tinned tuna.
Freeze uncooked croquettes (before frying) for another night.

Tuna Croquettes with Salad

Ingredients

Method

Tips & Notes

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