administratorA tasty dish perfect for a meat-free lunch or as an appetizer. Best served warm, of course. I made a mild version, but you can spice things up by adding some finely chopped chili peppers.
Ingredients (makes 7–8 croquettes)
400 g cooked potatoes
1 tbsp milk
1 small onion, diced
1 garlic clove, pressed
1 tsp mild paprika
1 can tuna in its own juice (170 g), drained
Fresh parsley, finely chopped (to taste)
1 egg
Breadcrumbs (about ½ cup)
Oil for deep frying
Instructions
Mash the cooked potatoes (or press them through a potato ricer) and mix with milk.
In a small pan, sauté the onion in a little oil until translucent. Add garlic and paprika, stir and cook briefly to remove the raw taste of the garlic.
Combine the sautéed onion mixture, drained tuna, and parsley with the mashed potatoes. Season with salt and pepper (and chili if desired). Mix everything thoroughly.
Prepare two small bowls: one with breadcrumbs, the other with the beaten egg.
Heat enough oil in a deep pan to a depth of about 2 cm.
Shape the potato mixture into croquettes (about 2 tablespoons per croquette). Dip each croquette first in the beaten egg, then coat with breadcrumbs.
Fry the croquettes in hot oil until golden brown on all sides. Drain on paper towels if needed.
Serve warm.
