Tuna And Potato Croquettes Food

TUNA CROQUETTES

Steps:

• In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.

TUNA CROQUETTE

Steps:

• Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

TUNA POTATO CROQUETTES

Steps:

• Partially mash potatoes in a bowl with a fork until they begin to hold together.
• Add tuna, egg, salt, pepper and I teaspoon oil; stir to combine.
• Shape into four 1/2-inch-thick patties.
• Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium-low heat; add the patties and cook until browned on the first side, about 5 minutes.
• Carefully turn the patties with a wide spatula and cook until golden on the second side, about 3 minutes more.

OLD FASHIONED TUNA CROQUETTES

Steps:

• Combine tuna mixture and form into croquettes.
• Chill a few hours before frying.
• Brown both sides in butter. Cover and cook on low 10 minutes.
• Combine sauce ingredients and heat on stove or in microwave.
• Serve sauce over croquettes.

TUNA AND POTATO CROQUETTES

Steps:

• Cut potatoes into cubes. Place in a small saucepan of salted water. Bring to boil on high. Cook 4-5 mins until just tender. Drain. In a saucepan combine milk, onion, and bay leaf. Bring to boil on medium. Remove from heat. Set aside 5-10 mins to infuse flavours. In a saucepan, melt butter on high. Add flour and cook, stirring, 1 minute. Remove from heat. Strain warm milk into a jug. Gradually whisk milk into flour and butter mixture until smooth. Return to medium heat and cook, stirring constantly, until mixture boils and thickens. Simmer 1-2 mins. Season. Mix potato, corn, tuna and parsley into warm béchamel, stirring well. Season to taste. Chill for an hour. Shape 2 Tbsp mixture into a rough log. Arrange on tray. Chill for 30 mins. In a shallow dish, combine breadcrumbs and parmesan. Carefully coat croquettes in flour, then dip in egg and roll in breadcrumbs. Chill for 10 mins. In a heavy-based frying pan, heat oil on medium and cook croquettes for 5-6 mins. Drain on paper towels.