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About this recipe:
This is a good, low cost, standby using ingredients probably already in your larder. Any mustard will do the trick, but we prefer Dijon. Any mayonnaise e.g. garlic mayo or chilli mayo. Any solid, non-crumbly cheese. Substitute to your heart's content according to what you have in and your own taste.
2 large potatoes, peeled and quartered
2 (160g) tins tuna in brine
1 onion, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 egg, beaten
freshly ground black pepper
40 to 60g breadcrumbs
60g Cheddar cheese, grated
25 min › Cook:
25 min › Ready in:
Bring a saucepan of water to the boil and add the potatoes. Cook until tender, about 12 minutes. Drain and mash.
Drain the tuna and flake into a large bowl. Add the mashed potato, onion, mayonnaise, mustard, egg and black pepper and mix well.
Place the breadcrumbs and cheese in a shallow dish and mix to combine.
Shape the tuna mix into croquettes and roll them in the breadcrumbs mixture.
Place croquettes on a plate lined with cling film and refrigerate for about 30 minutes.
Deep fry in hot oil a few at a time, cooking each batch for 4 to 5 minutes or until golden. Remove and drain on kitchen paper; place in a warm oven until they are all cooked.
Alternatively, you can shallow fry in batches over a medium heat for about 6 minutes, turning half way through.
Serve hot with chips or pasta, or whatever your own hungry heroes prefer! Tip
As a change they can be made into fishcakes by making them slightly larger and flattening them before coating in the breadcrumb mixture. Serve hot on oven bottom muffins or on burger buns.
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